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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
  • 9

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/Counter-clockwise operation Gentle stir setting

    Add chicken and cook for 10minutes/temp 100/ Counter-clockwise operation spd 1

    Add corn, soup mix, water, stock concentrate, mustard and cream. Cook for 5 minutes/temp 100/ Counter-clockwise operationGentle stir setting 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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  • 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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