2 teaspoon olive oil or cooking spray
500 g skinless chicken breast fillet,
1 onion, sliced
2 sticks celery, chopped
125 g mushrooms, sliced
1 packet MAGGI Mushroom Soup Mix
1 can CARNATION Creamy Evaporated
¼ cup water
freshly ground black pepper
1 sheet puff pastry
1 egg, lightly beaten
How to make
1. Preheat oven to 200°C.
2. Heat oil in a pan. Add chicken and
, cook until chicken is browned. Add
onion, celery and mushrooms, cook for
2 minutes, stirring.
3. Combine MAGGI Mushroom Soup Mix,
Creamy Evaporated Milk, water and
black pepper to taste. Add to pan and
bring to the boil, stirring. Reduce
heat, simmer for 1 minute. Spoon
mixture into 1 litre pie dish.
4. Top with pastry, make slits in the
top and brush with egg. Bake in
preheated oven for 20 minutes or until
pastry is golden brown.
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