Double Quantity Creamy Chicken Pies

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Recipe's preparation

1/ Place water and stock paste into the mixing bowl. Put varoma in place and weigh chicken into the varoma (ensure there is a gap in the centre or around the chicken to ensure even cooking. Cook 12 mins / varoma / speed 2

2/ Stir chicken to ensure even cooking and cook 6 min/Varoma/speed 2, until chicken is cooked through

3/ Remove varoma with chicken and set aside to cool in a large bowl. Strain cooking liquid through a fine-mesh sieve into a jug and set aside. Discard any solids. Rinse and dry mixing bowl

4/ Place cooked chicken into mixing bowl and shred 7 sec/sp 4. Transfer into a bowl and set aside

5/ Place onion and parsley into mixing bowl and chop 5 sec/sp 7

6/ Scrape down sides of mixing bowl with spatula then add butter and cook 4 min/100°C/speed 1

7/ Add flour, milk and 225 g of the reserved cooking liquid and cook 6 min 30 sec/90°C/speed 4 or until thickened

8/ Add salt, pepper peas corn to reserved chicken and stir in the sauce. Set aside to cool (approx. 10 minutes)

9/ If using a Pie Maker, cut your pastry discs and continue on as per instructions on your pie maker (I prefer shortcrust bottoms and puff pastry tops)