Chicken, Mushroom & Asparagus Pie

• 1 tablespoon olive oil
• 500 g chicken breasts, cubed
• 200 g mushrooms, sliced
• 1 (375 ml) can low-fat evaporated milk
• 1 tablespoon cornflour
• 2 teaspoons grainy mustard
• 2 teaspoons chicken stock powder
• 1 (400 g) can asparagus, cuts drained
• 1 sheet puff pastry

1. Pre-heat oven to 200u0b0C.
2. Heat oil in pan over medium heat.
3. Brown chicken, add mushrooms and cook for 2 minutes.
4. Add combined evaporated milk, cornflour, mustard, and stock powder.
5. Bring to the boil, simmer covered for 6 minutes, stirring twice.
6. Remove from heat, stir in asparagus.
7. Spoon mixture into 6 individual oven proof dishes.
8. Dive the pastry sheet into 6 squares and top dishes with pastry.
9. Brush with a little egg yolk and slit the pastry.
10. Bake for 15-20 minutes until golden.

olive oil, mushrooms, lowfat, cornflour, grainy mustard, chicken, cuts, pastry

Taken from www.food.com/recipe/chicken-mushroom-asparagus-pie-343441 (may not work)