Gluten free chicken and vegetable pie

1.

1.  Add all ingredients except egg to the TM bowl.  Mix on speed 5 for 15 seconds.

2.  Add egg and mix on speed 5 for a further 10 seconds.  Mould into a flat disc, cover with plastic wrap and place in fridge for 20 minutes.

2.

1.   Place vegetables in TM bowl and chop on speed 5 for approx 5 seconds or until a small chop size is achieved.  Set aside.

2.  Place chicken and parsley in TM bowl and chop on speed 5 for approx 5 seconds or until a small chop size is achieved.  Set aside with veggies and scrape the bowl.

3.  Place onion, garlic and bacon in TM bowl and chop on speed 5 for approx 5 seconds or until a small chop size is achieved.  Add oil and saute on Varoma for 5 minutes on speed soft, REVERSE, with MC off.

4.  Add vegetables and chicken mix back to the bowl along with stock concentrate and cook for a further 8 minutes at 100 degrees, speed soft, REVERSE, using spatula to mix around a couple of times.  Set aside and rinse bowl.

3.

5.  Add sauce ingredients to TM bowl, except cheese.  Cook for 7 minutes at 90 degrees on speed 4.

6.  Add cheese and mix at speed 7 for 10 seconds and then heat for 1 minute at 90 degrees on speed 3.

7.  Preheat oven to 180 degrees celcius. 

8.  Remove pastry disc from fridge and knead gently to make it pliable again.  Take 2/3 of the pastry and roll out thin between two sheets of baking paper (or Thermomat and baking paper).  Remove the top sheet of paper and turn it over into a shallow pie dish (I use a 23cm one with removable base).  Press gently into the corners with a small overhang to allow for shrinkage. 

9.  Blind bake for 10-15 minutes.  Spoon chicken and veggie filling evenly into the pie base, making sure you extract as much liquid as possible to avoid the pastry becoming too wet.  Pour over cheese sauce. Roll out last 1/3 of pastry as in step 8 and lay over the top of the pie.  Gently press into cooked pastry around the sides and poke a fork gently three or four times into the top of the pie.  Brush with a bit of milk or egg wash if desired.

10.  Place back in the oven and bake for approx 20 minutes or until the pastry is browned and pie is cooked through.