Ingredients
Filling
- 30 grams Butter, Cubed
- 1 stick leek, Sliced
- 2 cloves garlic
- 2 chicken breasts, Roughly Diced
- 30 grams Butter, Cubed
- 1 tablespoon plain flour
- 180 Mls Milk
- 2-3 teaspoons Dijon mustard
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add sliced leek and garlic cloves to the TM bowl, chop on sp 6/ 8 sec, MC on.
Add first 30g diced butter, cook 100c/
"Counter-clockwise operation" 
"Gentle stir setting" / 5 mins, MC on.Add chicken, cook Varoma/
"Counter-clockwise operation" "Gentle stir setting" / 10 - 12 mins, MC on. Once cooked remove from bowl, set aside.Without washing bowl, add second 30g butter, flour, mustard and milk to TM bowl. Cook 90c/ sp4/ 4 mins, MC on. Remove from bowl.
Mix sauce and chicken mixture together.
Tip
* This filling will fill 4 small pie pans, 1 family size pie pan.
* I use a family size pie maker - using Shortcrust pastry as the base, and puff as the top.
* Filling freezes and defrosts well.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Sandpiper: I'll also be adding pepper now said daughter is an adult and no longer at home!
Easy K: Thank you! My daughter wasn't a fan of too much "spice" aka pepper hence why I didn't add.
Wonderful flavour, thanks to Easy K I did add pepper. Certainly a winner in our family, will be a regular in winter. Yummy...
A bit of pepper and it was perfect.
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