Ingredients
Filling
- 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
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I'm cooking this todayRecipe's preparation
Prepare as per EDC
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 1Add corn, soup mix, water, stock concentrate, mustard and cream. Cook for 5 minutes/temp 100/
"Counter-clockwise operation" "Gentle stir setting" Add parsely with 1 minute to goTransfer 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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Potato Topping
Filling
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
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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