Hearty Chicken Pie

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Recipe's preparation

Method

1. Preheat oven on 180C.

2. Place 500g water in bowl. Put the chicken with peas and corn (if they are frozen) into Varoma. Place on bowl and cook for 20mins, Varoma speed 1.5.

3. While you are waiting for the chicken, grease pie trays or muffin trays (i used) with oil using a brush and place short crust pastry into each one and removing the excess. With this filling mixture you could produces about 10 sized muffin pies).Once done, blind bake in oven for 10-15 mins.

4. You can also cut out your puff pastry tops of your pies using a glass or cutter and set aside. (this can also be done at the end)

5. Once chicken is done, set varoma aside and empty water from bowl. Give bowl a quick rinse and empty water. Place chicken in bowl and shred on reverse, spd 5-6 for 5 secs. Repeat if necessary.

6. Remove chicken from bowl and set aside. (Can place both chicken and vegetables in server to stay warm.)

7. No need to rinse bowl. Add leek, onion, garlic and bacon to bowl. Chop on spd 7 for 3 secs. Add oil and butter and saute for 4mins, 100C, spd 1 with MC off.

8. Add wine, chicken, mustard and dust over the plain flour. Saute 2mins, REVERSE, 100C spd 1 with MC ON.

9. Add cream, peas, corn, thyme and parsley (tear herbs as you are placing them into bowl). Cook for 2 to 3 mins, REVERSE, 100C on spd 2.

10. Evenly fill each pie with mixuture and place puff pastry on top, using a fork to push down around the edges.

11. Brush with whisked egg for 30 mins or until brown.