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  • Chicken Mushroom Asparagus Pie

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    Anthony Fisher
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    This recipe provides instructions for making a chicken, mushroom, and asparagus pie. It calls for diced chicken breast, mushrooms, asparagus, cooking milk, mustard, and puff pastry. The chicken and mushrooms are browned and then simmered in a sauce made from milk, cornflour, and seasonings. The mixture is then topped with puff pastry and baked until golden.

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    This recipe provides instructions for making a chicken, mushroom, and asparagus pie. It calls for diced chicken breast, mushrooms, asparagus, cooking milk, mustard, and puff pastry. The chicken and mushrooms are browned and then simmered in a sauce made from milk, cornflour, and seasonings. The mixture is then topped with puff pastry and baked until golden.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    4 views1 page

    Chicken Mushroom Asparagus Pie

    Uploaded by

    Anthony Fisher
    This recipe provides instructions for making a chicken, mushroom, and asparagus pie. It calls for diced chicken breast, mushrooms, asparagus, cooking milk, mustard, and puff pastry. The chicken and mushrooms are browned and then simmered in a sauce made from milk, cornflour, and seasonings. The mixture is then topped with puff pastry and baked until golden.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Chicken Mushroom Asparagus Pie Recipe Ingredients

    (Serves 4) 1 tbsp oil 500g chicken breast fillets, diced 200g button mushrooms, halved 1 tbsp cornflour 375mL can CARNATION Light & Creamy Cooking Milk 2 tsp MAGGI Original Seasoning 2 tsp wholegrain mustard 420g can asparagus cuts, drained 1 sheet reduced-fat puff pastry, cut into quarters How to make 1. Preheat oven to 200C/180C fan forced. 2. Heat oil in a frying pan over high heat. Cook chicken and mushrooms 2 minutes or until browned. 3. Blend cornflour with 2 tablespoons of CARNATION Light & Creamy Cooking Milk; add to frying pan with remaining milk and mustard. Bring to the boil, then simmer, covered, for 6 minutes, stirring occasionally. Remove from heat, stir in asparagus. 4. Spoon into 4 individual ovenproof dishes. Top with a sheet of pastry and trim if desired. Bake 15-20 minutes or until golden. Preparation time: 20 minutes Cooking time: 30 minutes

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