• Coconut spray or preferred oil
• 500g chicken breast fillets
• 1 small onion, chopped
• 1 leek, white part only, thinly sliced
• 1 carrot, diced
• 1 red capsicum, halved, seeded, coarsely chopped
• 10 button mushrooms, sliced
• 1½ cups Unsweetened Almond Breeze Almond Milk
• 3 tablespoons flour
• 2 teaspoons stock powder
• Pinch of salt and pepper
• 1 sheet reduced-fat puff pastry
• 1 egg white, lightly beaten

1. Pre heat oven to 180 degrees celsius. Spray a pie dish with coconut oil.
2. Spray a large frying pan with coconut oil and place over medium heat. Add chicken and cook for 10 minutes, until it’s cooked through. Set aside.
3. To the pan add onion, leek, carrot, capsicum and cook until soft. Add the mushrooms and cook for a further 5 minutes.
4. Place the chicken back in the pan.
5. In a large mixing bowl, whisk together Unsweetened Almond Breeze Almond Milk, flour, stock powder and a pinch of salt and pepper.
6. Add mixture to the frying pan and stir continuously.
7. Spoon mixture into pie dish. Brush a little egg white around the top edge of dish then place pastry over the top of the mixture.
8. Pierce a few holes in the pastry using a fork and bake for 25 – 30 minutes.