Name: Chicken and Vegetable Pies
Yield: 4 servings
Ingredients: 1 tablespoon oil; 500g skinless chicken breast fillets, roughly chopped; 1 leek, sliced; 1 tablespoon plain flour; 1 bunch asparagus, cut into 2cm lengths; 2 cups frozen mixed vegetables Target 2 lb For $3.00 thru 02/06; 1 cup KRAFT Roast Garlic & Rosemary Vegie Pourover; 1/2 cup water; salt and pepper, to taste; 2 sheets frozen puff pastry, thawed

Servings: 4 persons

1 tablespoon oil
500g skinless chicken breast fillets, roughly chopped
1 leek, sliced
1 tablespoon plain flour
1 bunch asparagus, cut into 2cm lengths
2 cups frozen mixed vegetables Target 2 lb For $3.00 thru 02/06
1 cup KRAFT Roast Garlic & Rosemary Vegie Pourover
1/2 cup water
salt and pepper, to taste
2 sheets frozen puff pastry, thawed

1
Heat half the oil in a large non-stick frying pan over high heat and cook the chicken for 8 minutes until well browned and cooked.
2
Remove.
3
Heat remaining oil in pan, then saute leeks until tender.
4
Return chicken to pan along with flour and cook for 1 minute.
5
Stir in asparagus, frozen vegetables, Vegie Pourover, water and seasoning.
6
Bring to boil then simmer covered for 10 minutes.
7
Spoon chicken mixture into 4 greased individual casserole dishes.
8
Top with pastry and trim to fit.
9
Cut a few slits in the pastry then bake at 220C for 15 minutes until pastry is golden.
10
Serve immediately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken and Vegetable Pies

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