Chicken, Mushroom and Asparagus Pie

Serves: 4 Prep Time: 8 minutes Cooking Time: 25 minutes Ingredients: 450g chicken, shredded 2 cups Swiss brown mushrooms, sliced 1 medium brown onion, diced 1 bunch asparagus (8ish spears), sliced into 2cm pieces 4 tbsp chives, chopped 1tsp thyme leaves, chopped 2/3 cups of chicken stock 1/3 cup light sour cream 1/4 cup bread crumbs 1 egg, whisked 1 sheet low fat puff pastry 2 tsp sesame seeds Salt and pepper to taste

Directions:

1. Preheat the oven to 180C.

2. In a deep pot, add the mushrooms, onion, asparagus, chives, thyme, salt, pepper and cook for 10 minutes until the veggies start to soften. Stir the sour cream, chicken stock, shredded chicken and breadcrumbs. Heat for 2-3 minutes or until it lightly thickens.

3. Cut pastry 1cm larger than your pie dish.

4. Fill the pie dish with chicken mixture. Brush the rim with egg and top with pastry. Press the edges down to seal.

5. Brush the pastry with more egg, sprinkle with sea salt and sesame seeds. Place in the oven for 25 minutes until the pastry is puffed and golden.