Chicken and corn pie

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Recipe's preparation

Method

Place parsley into mixing bowl and chop 4 sec/speed 6. Set aside.

Place onion into mixing bowl and chop 2 sec/speed 5.Scrape down sides of bowl.

Add sliced leeks, butter and flour and saute 4 min/90 degrees/reverse/speed 1

Add stock through hole in lid gradually so as to make a sauce and stir for 6 secs.

Add chicken, cream and corn and cook 10 min/100 degrees/ reverse/speed 2.

Adjust seasoning and add parsley by stirring through 10 sec/ reverse/speed 2

Preheat oven to 170 degrees whilst cooking chicken mixture.

Now, you can either place mixture in a large pie dish and place 1 sheet of puff pastry on top, or I like to use a pie maker (alternatively, you could use some small pie dishes or soup terrines), and I cut out circles of shortcrust and place in the base, place enough mixture to make the pie nice and plumb, and then I place a circle of puff pastry.  The pie makers come with the moulds for the circles, or alternatively you can use a large and small glass as the mould.

If you are using a pie maker, you don't need to warm up the oven.

This recipe is available in the Cooking on a Budget, which is available on the Thermomix website, but I thought I'd put it out there with proof that it works.

Enjoy.