Ingredients
Filling
- 600 g skinless chicken thigh
- Quarter tsp white pepper
- 1 large pinch salt, sea
- 200 g carrots, Chopped 1 cm
- 200 g leeks, Sliced - 1 cm
- 10 sprigs sage leaf, fresh, Torn
Stock
- 500 g water
- 2 tablespoons chicken stock paste
- 1 heaped teaspoons garlic flake
- 6 cloves black peppercorns
- Half onion, Slickly sliced
White Sauce
- 30 g Butter, Chopped
- 50 g Flour, Plain
- 260 g cream
- 1 heaped teaspoons Dijon mustard, Or to taste
- Half level tsp white pepper
- to taste salt, sea
- 60 g white wine, dry
- 220 g Liquid Chicken Stock, Reserved
Mash
- 600 g potatoes, Cubed - small
- 100 g Milk
- 40 g Butter
Base
- 2 sheets puff pastry, ready-made
- Butter, To grease pie dish
Toppings
- 250 g grated cheese
- 125 g breadcrumbs, Dried
Accessories you need
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Varoma -
Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add water, chicken stock, garlic flakes, peppercorns and onion into mixing bowl
"Closed lid" . Insert simmering basket and weigh in potatoes. Place carrots and leek into varoma dish. Line varoma tray with moist baking paper and spread chicken thighs out in tray. Season chicken with salt and white pepper. Sprinkle sage leaves on top of chicken, and place varoma lid. Cook at varoma temp, speed 1 for 20 minutes 
"Counter-clockwise operation" .
Remove the chicken and roughly chop, then set aside with veggies to keep warm. Discard sage leaves. If potatoes not cooked to your liking, extend cooking time a few minutes. Remove simmering basket, and put potatoes aside to keep warm. Reserve stock for white sauce, straining out detritus. Clean and dry thermo bowl and place back into position. - Preheat fan forced oven to 200 degrees C. Grease a baking dish (my dish is 26cms from outside edge to edge) and using the two sheets of puff pastry cover entire dish base, including the edges and trim sides. Place sheet of baking paper onto pastry and top with pie weights (or rice) and blind bake for 15 minutes. Remove pie weights and baking paper and bake for a further 5 minutes. Remove from oven. Keep oven running...
Whilst baking the puff pastry, Place butter, flour, cream, Dijon mustard, white pepper and salt into mixing bowl. Insert MC and cook"Counter-clockwise operation" at 90 degrees, speed 4 for 4 minutes. Add white wine and reserved stock and again with MC in place, cook for another 6 minutes, speed 4, at 90 degrees. When sauce is cooked to your liking and is thick and glossy pour over reserved chicken and veggies, giving it a bit of a stir to coat all the filling. Clean and dry thermo dish and place back into position. - Insert butterfly whisk. Place in warm potatoes, milk and butter. MC in place, whisk at speed 4 for 1 minute or until potatoes are as mashed as you like. Add salt to taste if required.
To assemble - place chicken and veggie filling into pie dish and spread evenly. Top with mashed potatoes, then grated cheese (I used cheddar) and bread crumbs. Place into oven (200 degrees) in middle rack and cook for 20-30 minutes or until topping is golden and crunchy. Can be eaten a la mode or with any green veggies you prefer, it is very, very filling and moreish 😊
Be aware this is a BIG PIE and may leak, I cook mine on top of a pizza tray in the oven to catch any dribbles.
Method
Tip
This dish can be made without alcoholic white wine as there are perfectly respectable zero alcohol dry whites available. Breast may be substituted for thigh if preferred. If you prefer lactose free, replace milk with lactose free milk (I recommend camel's milk, very similar to cow's milk) and withhold the cheese. Filling can be frozen in batches to create smaller pies. Also, it can be made sans pastry if you're avoiding the carbs...
This dish is for my sister Romany ♥️
Thermomix Model
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Recipe is created forTM 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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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