Chicken and asparagus pie in a mug

Chicken and asparagus pie in a mug
pie-cut-salad-1-re.jpg

Method

  1. Pre-heat the oven to 200°C / Gas mark 6
  2. Place the chicken in an oven proof dish and place in the oven till cooked through
  3. Add the asparagus, peas, spring onion, one egg ( beaten), double cream and the salt and pepper to the chicken and stir through
  4. Place the mixture in to your mug of choice
  5. Make up the pastry using the instructions on the box
  6. Cut the pastry in to quarters and roll out one quarter to the thickness of a £1 coin and cut out in to circles
  7. Pop the rest of the pastry in to the freezer to use later
  8. Put your pastry lids over the filling, brush with the beaten egg and place in to the oven until the pastry is golden brown
  9. Make up the side salad whilst your pie cools slightly

Recipe from Udi's Gluten Free.

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday

Tip

This is great for whether you're going out for a picnic, festival or simply having lunch in the garden. You can also replace the chicken with salmon

Ingredients

Udi's Flaky and Delicious Pastry Mix
20g chicken, cubed
3 stick asparagus, chopped
Handful garden peas
1 Spring onion, chopped
A few leaves flat leaf parsley
2 eggs, one to add and one to glaze
50ml double cream
Pinch sea salt and black pepper
Optional:
Garden side salad

Notes

Time: 15 minutes
Serves: 2-4
Nutrition: n/a