Mustard Chicken and Asparagus Pie

• 2 sheets frozen shortcrust pastry, thawed
• 1 tablespoon oil
• 2 medium leeks, finely sliced
• 650g chicken thigh fillets, diced King Sooper's 1 lb For $1.19 thru 02/09
• 1/4 cup flour
• 1 1/2 cups chicken stock
• 1/2 cup KRAFT Easy Cheese Cream Cheese Spread
• 1 1/2 tablespoons wholegrain mustard
• 1 bunch asparagus, chopped
• 1 cup sweet corn kernels, (fresh, canned or frozen)
• 1/2 cup flat leaf parsley, roughly chopped
• salt and pepper, to taste
• 2 sheets frozen puff pastry, thawed
• 1 egg, lightly beaten

1. Line the base of a 28cm removable base flan tin with the shortcrust pastry, overlapping the sheets slightly and allowing some overhang around the edges.
2. Prick the base then bake at 200 degrees C for 10 minutes or until golden.
3. Heat oil in a non-stick frying pan over a medium heat.
4. Add the leeks and saute until softened, then add chicken to the pan and brown.
5. Sprinkle flour over the chicken and cook, stirring, for 2 minutes.
6. Add the stock, cream cheese spread, mustard and asparagus, stir to combine.
7. Bring to the boil then simmer 5-10 minutes or until asparagus is tender and sauce has thickened.
8. Add the corn, parsley and seasonings to the chicken mixture.
9. Pour the pie filling into the cooked base.
10. Top with the puff pastry sheets, pressing the edges of the shortcrust and puff pastry together to join.
11. Brush with egg and bake at 200 degrees C for 25 minutes or until pastry is golden.
12. Slice and serve with salad or vegetables.

shortcrust pastry, oil, leeks, chicken thigh, flour, chicken stock, easy cheese cream cheese, wholegrain mustard, sweet corn kernels, flat leaf parsley, salt, pastry, egg

Taken from www.kraftrecipes.com/recipes/mustard-chicken-asparagus-pie-104139.aspx (may not work)