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Chicken and vegetable pies


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Ingredients

6 portion(s)

Chicken and vegetable pie filling

  • 100 g water
  • 1 tablespoon chicken stock paste
  • 150 g leek, White part only cut into rounds
  • 1 carrot, roughly chopped
  • 2 sprigs parsley, leaves only
  • 2 sprigs fresh thyme, leaves only (1/2 tsp dried)
  • 1/4 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 100 g cream, or coconut cream for dairy free
  • 25 g wholegrain mustard
  • 2 tbsp cornflour
  • 2 tbsp water
  • 30 g olive oil
  • 50 g frozen peas
  • 700 g skinless chicken thigh, cut into 3cm cubes
  • 6
    35min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      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.
    • 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.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
    • Appliance TM 21 image
      Recipe is created for
      TM 21
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Recipe's preparation

  1. Add roughly chopped carrot to the bowl and chop on 3 second/speed 5 or until desired consistency then transfer to a bowl
  2. Add leeks to mixing bowl chop 3 sec/speed 6
  3. Add 30g olive oil cook for 5 min/100/stir mode
  4. Place water, chicken stock, mustard, parsley, thyme, black pepper, chicken, to the mixing bowl. Cook for 5 min/100/stirring speed
  5. Add cream, reserved carrot, frozen peas cook for 7 mins/90/stirring speed.
  6. In a separate bowl mix cornflour & water together to make the mixture and add to mixing bowl, then cook for 5 mins/90/stirring speed then set aside to cool.
  7. If making as a whole pie with top & base, prepare base in pie dish and make sure you pierce the pastry underneath to prevent it going soggy and cook for 20-25 mins or until golden.
  8. If cooking as pot pie either top with pastry or mash in individual rammekins or one big dish and then bake until golden.
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

To make your own pastry we can use the gluten free pastry from the gluten free sausage roll recipe. Can be made as a pot pie with mash or sweet potato mash as an alternative.


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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