Ingredients
Ingredients
- 500-600 g Chicken any cut, diced or cubed
- 1 Onion halved
- 1 tablespoon wholegrain mustard
- 1 heaped tablespoon honey
- 1 tbsp cornflour or any flour
- 1 1/2 tbsp oil
- 100 g water
- 150 g cream
- 1 carrot, diced
- 40 g corn kernels frozen or drain if tinned
- 2 tablespoon vege stock
- 3-4 slice pastry of choice if store bought
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.Turn oven onto 180 degrees
2.Line pie tin with desired pastry (homemade or storebought)
3. Cut vegetables into desired sizes.
4. Cut chicken into cubes.
5. Add chicken onion & oil and saute in thermomix for 2mins, 100 degrees on speed 1.
6. Add all other ingredients.
7. Mix in thermomix speed 4-5 for 1 minute.
8. Pour into lined pastry tin/dish.
9. Cover with 1-2 sheets of pastry until it's covered (depending on size of tin/dish).
10. Poke holes in the top to allow the pie to cook properly & breath
11. Put it into oven & cook for approx 30-40 min. until it's golden brown.
Method
Tip
You can serve this with salad or other vegetables if preferred. Or add other vegetables to the pie.
Can also be made in remickens as many pies.
Picture doesn't do the taste of the pie justice.
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
I blind baked the pastry and meanwhile I cooked the chicken,about 10 min in reverse...
A simple and tasty family dish
I made this about a month ago, and just realised I didn't comment.
Apart from the dilemma of not having an appropriate sized dish to bake it in, and then not making enought pastry, we managed to piece the pie together and it tasted absolutely amazing. I also will put my TM in
"Counter-clockwise operation" at step 7 next time.
I will definitely be making this one again, thank you for sharing
I made this last night. Has great potential, the flavours are great, but it needs a little tweaking. Definately need to blind bake the base, mine was drying out inside, and burning on the top but the base was almost raw. And step 7 (in my opinion) def. needs to be "reverse". keeps it nice and chunky this way!
Just wondering if it is necessary to blind bake the pastry before adding the filling? Also at point 7, did you set to reverse?
"Counter-clockwise operation" 
sounds like a good recipe to try 