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Preparation time
20min
Total time
1h 0min
Portion
0 portion(s)
Level
easy

Ingredients

Variation Thermonat's chicken pie

  • 1 zucchini, Chopped
  • 1 carrot, Chopped
  • 1 heaped tsp dried thyme
  • 30 grams frozen corn kernels
  • 30 grams frozen green peas

  • 1 brown onion, Quartered
  • 2 bacon rashers, Roughly chopped
  • 200 grams button mushrooms, Halved
  • 500 grams chicken breasts, Cubed
  • 1 heaped teaspoons dried thyme
  • 20 grams light olive oil
  • 80 grams unsalted butter
  • Salt and pepper, To taste
  • 50 grams plain flour
  • 250 grams Liquid Chicken Stock
  • 2 sheets frozen puff pastry

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Recipe's preparation

    Chicken pie
  1. Place onion, carrot, zucchini & bacon in TM bowl, chop speed 4, 4 secs.



    Add 20g olive oil, 2mins, 100deg, speed 2. Counter-clockwise operation"Counter-clockwise operation"



    Add mushrooms, frozen peas and corn, and chicken into bowl and cook for 20mins at 100deg, speed 1, Counter-clockwise operation"Counter-clockwise operation"



    Set aside Into another bowl.



    Dont wash the TM bowl. Add butter, plain flour & chicken stock. 2mins, 100deg, speed 3. Scrape sides and repeat of needed.



    Add chicken, bacon & veg mixture, salt & pepper to taste and dried thyme. 30sec, Counter-clockwise operation"Counter-clockwise operation" , speed 2.



    Pour into Pie dish & top with pastry.



    Bake in oven, 200deg, 20 mins.

Tip

If using pre-coozed chicken, shred by place chicken into TM bowl, 4sec, reverse, speed 4.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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.

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Variation Thermonat's chicken pie

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