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Double Quantity Creamy Chicken Pies



12 portion(s)


  • 500 g water
  • 2 level tsp chicken stock paste
  • 800 g boneless skinless chicken thigh
  • 120 g brown onion
  • 3 sprigs flat leaf, parsley leaves only
  • 60 g Salted butter
  • 60 g plain flour
  • 60 g full cream milk
  • 1 pinches salt, large pinch
  • 1 pinches pepper, ground black
  • 120 g frozen peas
  • 120 g frozen corn kernels
  • 1 portion egg, lightly beaten
  • 10 sheets ready-made puff pastry
  • 10 sheets ready-made shortcrust, optional
  • 6
    2h 10min
    Preparation 30min
  • 7
  • 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.

Recipe's preparation

  1. 1/ Place water and stock paste into the mixing bowl. Put varoma in place and weigh chicken into the varoma (ensure there is a gap in the centre or around the chicken to ensure even cooking. Cook 12 mins / varoma / speed 2

    2/ Stir chicken to ensure even cooking and cook 6 min/Varoma/speed 2, until chicken is cooked through

    3/ Remove varoma with chicken and set aside to cool in a large bowl. Strain cooking liquid through a fine-mesh sieve into a jug and set aside. Discard any solids. Rinse and dry mixing bowl

    4/ Place cooked chicken into mixing bowl and shred 7 sec/sp 4. Transfer into a bowl and set aside

    5/ Place onion and parsley into mixing bowl and chop 5 sec/sp 7

    6/ Scrape down sides of mixing bowl with spatula then add butter and cook 4 min/100°C/speed 1

    7/ Add flour, milk and 225 g of the reserved cooking liquid and cook 6 min 30 sec/90°C/speed 4 or until thickened

    8/ Add salt, pepper peas corn to reserved chicken and stir in the sauce. Set aside to cool (approx. 10 minutes)

    9/ If using a Pie Maker, cut your pastry discs and continue on as per instructions on your pie maker (I prefer shortcrust bottoms and puff pastry tops)

Accessories you need

  • Varoma
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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The chicken stock paste puts a great flavour through the meat, find the recipe on cookidoo or your basic cookbook

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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