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This recipe is a conversion request…and I must say, well received in this household. The pastry is my recipe and the idea of puff on the top as well…love it! Easy and delicious, watch this space, pretty sure this will show up on Spin A Dinner the thermomix app of all apps it would seem…At the moment sporting over 30 recipes and fast on it’s way to another 30 at the rate I’m going!! Did you get yours yet? Both iPad and iPhone versions are going M.A.D. We are so wrapped that you are so wrapped! AND…hold onto your hats, the Android version is close…how close? Not close enough I hear you cry…but coming, so stay tuned, and go and let me know on Facebook, how much you want this to happen. (Need to feel the love right now kids!!)
Anyhoo, thanks for the email Douglas…here you go. Chicken Pot Pie at your service…
60g parmesan, cubed
A few peppercorns
1 tsp paprika, ground
220g plain flour
1 egg yolk
1 pinch Murray River pink salt flakes
30-50g ice cold water
100g onion, halved
Generous pinch Murray River pink salt flakes
2 tsp powdered greens (optional)
100g carrots, sliced thinly
1-2 stalks celery, sliced
2 tbsp Chicken Stock Powder (recipe in For Foods Sake)
500g chicken fillet, cubed
Freshly ground black pepper to taste
100g frozen peas
50g milk (optional)
To finish pie; 2 sheets commercial puff pastry
Place parmesan, peppercorns and paprika into Thermo bowl and mill 10 sec/speed 10. Add butter and flour and blend 6 sec/speed 6.
Add yolk and salt and a little water and blend 5 sec/speed 5. If dough is coming together there will be no need to add more water. If still crumbly, just add a little more water and blend further 5 sec/speed 5 until dough forms a mass.
Remove from bowl and form into a disc on floured Silpat mat. Wrap and place into fridge whilst you make filling.
To make filling place butter, onion, flour and salt into Thermo bowl and chop 4 sec/speed 5. Saute 5 min/Varoma/speed 2.
Add powdered greens, carrots, celery, water and Chicken Stock Powder to Thermo bowl and cook 10 min/100ºC/Reverse/speed 2.
Add chicken and pepper and cook 5 min/100ºC/Reverse/speed 2.
Add peas and milk and stir through 3 sec/Reverse/speed 2.
Preheat oven to 200ºC.
Line a deep pie or casserole dish with the Parmesan shortcrust. Fill gently with the chicken filling. Top with puff pastry being sure to tuck and seal the edges. Cut a cross in the centre of the pie for steam to escape. Bake 35-40 minutes until top is puffed and golden.
Leave to cool for around 10 minutes before serving.