1 leek, sliced
8 (850g) chicken thigh fillets, cut into chunks
1 cup frozen peas and corn
1 bunch asparagus, roughly chopped
490g jar Golden Honey & Mustard Chicken Tonight
1/4 cup chopped fresh oregano
1 egg, lightly beaten
1 sheet frozen puff pastry, thawed
Preheat oven to 190°C. Melt butter in a large heavy-based pan. Add leek and saute 2-3 minutes until soft. Add chicken in batches and cook until lightly brown.
Stir in peas and corn and asparagus. Add jar of sauce and oregano and cook for 1 minute. Transfer mixture to an ovenproof casserole dish.
Brush edge of the dish with a little beaten egg. Lay pastry sheet over, pressing gently to stick to the dish. Trim edge, leaving a 1cm border. Brush top of pastry with egg. Pierce with a sharp knife to make 3 steam holes.
Bake for 40 minutes or until puffed and golden.
This is so yummm! I have gone off red meat so if you have any chicken recipes please share :)