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Entree: Chicken and Asparagus Pie




Source of Recipe


Jamie Hall


List of Ingredients




1 tablespoon olive oil
750g chicken breast, cut into 3cm pieces
1 red capsicum, roughly chopped
420g can Cream of chicken soup, Campbell’s
375ml can evaporated milk
2 bunches of asparagus, roughly chopped
1 cup grated tasty cheese
2 large sheets frozen ready rolled short crust pastry, thawed



Recipe



1. Heat oil and cook the chicken for 10 min or until golden, add capsicum, soup & milk, stir until combined & heated through.

2. Stir through asparagus pieces, spoon into pie dish, sprinkle with cheese, cut pastry into squares, place over the filling and press into bowl edges, trim excess pastry.

3. Brush with beaten egg & sprinkle with poppy seeds if you like, bake for 12-15 minutes or until golden.

SERVES 6