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Chicken and Vegetable Pie



4 portion(s)


  • 1 tablespoon olive oil
  • 500 g Chicken Thigh Diced
  • 1 brown onion
  • 1 garlic clove
  • 2 carrots
  • 3 celery stalks
  • 125 g can corn kernels drained
  • 20 g french onion soup mix
  • 125 g water, (or use homemade chicken stock)
  • 1 tablespoon TM vege stock concentrate
  • 1 tablespoon wholgrain mustard
  • 1/3 3/4 cup thickened cream
  • 2 tablespoon fresh parsley leaves

Potato topping

  • 1000 g potatoes, peeled and cubed
  • 250 g Milk
  • 50 g Parmesan cheese
  • 30 g Butter
  • salt to taste
  • 6
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Potato Topping
  1. Prepare as per EDC

  2. Filling
  3. Preheat oven to 180

     Place parsley into mixing bowl and chop 2-3 seconds/spd 7. Set aside

    Place garlic, onion, celery and carrots into mixing bowl and chop 3-4 seconds/spd 5 (alternatively for chunkier filling, chop beforehand)

    Add oil and sautee 2-3minute/varoma temp/

    Add chicken and cook for 10minutes/temp 100/ spd 1

    Add corn, soup mix, water, stock concentrate, mustard and cream. Cook for 5 minutes/temp 100/ Add parsely with 1 minute to go

    Transfer mixture to a 6 cup capacity pie or baking dish. Spread potato on top of filling.

    Bake for 15-20minutes or until top is golden


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • Very disappointed! I tried

    Submitted by ninevah on 2. October 2013 - 18:08.

    Very disappointed!

    I tried this recipe the other night and am sorry to say I was very disappointed. I followed the ingredients to the quantity and turned out too sloppy. 

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