Ingredients
Curry Chicken and Veg Pie
- 2-3 sprigs Parsley, flat leaf, leaves only
- 1-2 sprigs basil,fresh, leaves only
- 1 sprig Rosemary,fresh, leaves only
- 1 brown onion, quartered
- 2 cloves garlic
- 1 stick Celery,long (or 2 short), roughly chopped
- 1 Parsnip, medium, roughly chopped
- 2 Carrots, roughly chopped
- 3 cm Slice of Butternut Pumpkin, cubed
- 60 g Rice Bran Oil
- 100 g frozen peas
- 100 g Frozen Corn
- 400 g chicken breast, cubed
- 40 g Vegetable stock paste, from BCB
- 80 g sour cream
- 2-3 tsp Curry powder (Keens),to taste
- 100 g water
- 3 tbsp Cornflour, mixed into the water
- 3 sheets Ready made puff pastry, thawed
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place parsley, basil and rosemary in TM bowl, chop 20-30sec/Sp 8. Set aside.
2. Place onion, garlic, parsnip, celery and carrots in TM bowl, chop 4sec/Sp 5. Scrape down sides. Add oil and saute 4min/100*/
"Counter-clockwise operation" /Sp 1.53. Add pumpkin, reserved herbs, peas, corn, chicken, stock paste, sour cream, curry powder and cornflour mixed into the water. Cook 10min/Varoma/
"Counter-clockwise operation" /Sp 1.5 . Help stir in ingredients with spatula.4. Check that all ingredents are stirred in properly and cook a further 10min/100*/
"Counter-clockwise operation" /Sp 1.5.5. While chicken mixture is cooking, pre heat oven to 200*C. Place pastry into pie dish, joining pieces for the base, leave one whole piece for the lid.
6. When chicken mixture is cooked, check that it is thick enough. If it's too runny, mix 2 teaspoons of cornflour with a small ammount of water, stir through the mixture and let sit for a few minutes to thicken, it will thicken more while pie is in oven.
7. Pour chicken and veg mixture into pastry lined pie dish, brush edges with a little milk, place pastry sheet on top and press edges with a fork, prick the top of the pastry with a fork in a pattern to allow steam to escape. Brush top of pastry with a little milk. Cook at 200*C for 20-30 min, until nicely browned on top and pastry is cooked.
Curry Chicken and Veg Pie
Tip
I'd like to thank "makeitperfect" for the inspiration for this recipe.
I've changed it so that the veggies don't get cut up while cooking, plus added more veg, curry and you can also add 1-2 chillies with the garlic to make it hotter.
You can substitute the sour cream with coconut cream for a dairy free option.
You can also make your own pastry from the BCB or Everyday Cook book.
Thermomix Model
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Recipe is created forTM 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.
Comments
Delicious!
I swapped ingredients for what I had;
parsnip - potato
Brown onion - spring onion
Rice bran - olive oil
we loved it and will be cooking again I'm sure!
Thanks everyone for such great comments and fantastic star ratings. Glad you all enjoyed it.
Feel free to try my other recipes
i used the veges i had (great way to hide more i put broccoli, cauliflower and zucchini in step 2) and i forgot about the sour cream hahaha i also made them as little pies in the kmart pie maker instead of a big pie. Thank-you for this recipe!
Family loved it & there's enough for leftover lunch tomorrow. Will definitely be making again. Thanks for sharing.
Soooo delicious!
This was my first "main meal thermo cook"
i poured the mixture into a caserole dish and placed 1 piece of puff pastry on top.
Thanks
Yummo! This pie had exactly the flavours I was looking for, and made enough filling for me to make two pies. Family enjoyed it - a winner!
Great easy recipe. All the family loved it.
Thanks for a great rating! Glad you loved it. .. We did too... i made a massive or too and had leftovers. . Good idea to have it on toast! Could even put it in jaffles! Yummo. .. Feel free to try my other recipes . Thanks again
loved it, delicous! I had enough filling to make 2 pies and still have left over for toast or to add to something else. I was a little bit worried that no one else had commented but glad I gave it a go. The only thing I did different was to replace the MC with the simmering bowl thingy when it was cooking. Adding to my favourites and will become a regular meal in our house.
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