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1 Chicken, Mushroom and Vegetable Potted Pie

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Chicken, Mushroom and Vegetable Potted Pie

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Ingredients

4 portion(s)

Chicken, Mushroom and Vegetable Potted Pie

  • salt, to taste
  • 40 grams Butter
  • 500 grams chicken thighs, trimmed into large diced pieces
  • 1 onion, Quartered
  • 1 clove garlic
  • 170 grams carrots, Handed diced
  • 225 grams celery stick, Handed diced
  • 125 grams corn kernels
  • 80 grams peas
  • 20 grams French Onion Soup Mix (40gm sachet)
  • 125 grams chicken stock
  • 1 tablespoon wholegrain mustard
  • 85 grams thickened cream
  • 2 tablespoons Parsley Dried
  • to taste salt & pepper

Thermomix Potato Topping

  • 50 grams Parmesan cheese, 3cm pieces
  • 1000 grams potatoes, peeled, cut 2-3cm pieces
  • to taste salt
  • 250 grams Milk
  • 30 grams Butter
  • 1-2 pinches ground nutmeg, (optional)
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  • 6
    1h 6min
    Preparation 46min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Thermomix Mash Potatoes

  1. Place Parmesan (if using) into mixing bowl and grate 10 sec, speed 9. 

    Set aside.Rinse and dry mixing bowl. 

    Insert butterfly whisk. Place potatoes, salt and milk into mixing bowl and cook 25 min, 95°C, speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid. 

    Add butter, nutmeg (if using), and reserved grated Parmesan (if using), insert measuring cup and mash 30 sec, speed 3.

    Set aside

    2. Chicken, Mushroom and Vegetable Potted Pie

  2. Meanwhile, preheat oven to 200°C, 180°C fan-forced. 

    Add 20g oil and brown chicken, in 2 batches, 6 Minutes, 110C, Reverse Speed 1.5 each or until browned. 

    Transfer to a Thermoserver or bowl.

    Add onion and garlic 3 Seconds, Speed 7

    Sauté for 3 Minutes, Varoma, Speed 1 or until softened. 

    Add carrot and celery. 

    Cook, for 5 minutes, Varoma, Reverse, Speed 1 or until carrot has softened. 

    Stir in corn & peas. 30 Seconds, Reverse, Speed 1.

    Add soup mix, stock, mustard and cream. Return chicken to TM bowl. 

    Simmer for 5 Minutes, Varoma, Speed 1 or until chicken is cooked through. 

    Stir in parsley Reverse, 15 Seconds, Speed 1.

    Transfer mixture to a 6 cup-capacity round pie dish or 4 individual.

    Spread potato topping over mixture.

    Bake for 15 to 20 minutes or until top is golden. 

    Serve.

10

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Tip

To freeze: 

Cool cooked pie completely. 

Cover with plastic wrap. 

To thaw:

Freeze for up to 3 months. 

Thaw in fridge overnight.

To reheat: 

Preheat oven to 180C/160C fan-forced. 

Cook, covered loosely with foil, for 20 to 30 minutes or until heated through.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Ingredients list does not

    Submitted by NataliaH on 13. May 2016 - 20:26.

    Ingredients list does not match the recipe. Mushrooms are not listed at all, no quantity for peas and no quantity for Parmesan cheese.msome directions are missing speeds, temperatures etc. tasted very nice, just took a bit of working out. 

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