Chicken and Vegetable Pies
When dinner calls for something you can make ahead and then serve on the hop, this is your go to. We love our pie maker!
There is a pie maker in the house...as in a Sunbeam pie maker appliance. (I have always been the pie maker in our house!!) Thanks to Careme pastry for sending me this new toy to play with, it has taken me this long to get something finished and up here. Careme pastry is literally the only option for us pastry wise if we are feeling too lazy to make our own puff! I made the mistake of buying a well known supermarket brand once when we were in a hurry and all to my regret! We had to reshoot the entire thing on another day as the pastry was just not up to scratch! This recipe uses their amazing spelt puff pastry. You will never regret that purchase. I assure you! YUM.
We are sooo busy in our kitchen whipping up project after project for you all! I hope you are taking advantage of all the amazing recipes we have created this year. As we have not travelled AT ALL, we have managed to create some amazing content and it just keeps coming. Insider club has never been better or had more value. Head on over HERE and take a look at what you can get for less than $2 per week. It really is the best way to make sure you are using your expensive Thermomix to its best advantage.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 brown onion halved
- 3 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 400 Grams potatoes, peeled and cut into small cubes
- 1 carrot, peeled and cut into small cubes
- 2 stalks of celery, cut into small cubes
- 2 chicken thighs boneless and skinless, cut into small cubes
- 1 Litre water for steaming
- 70 Grams peas, fresh or frozen
-
Mustard Bechamel
- 50 Grams butter BUY
- 10 Grams cornflour or cornstarch
- 2 eggs
- 1 egg yolks
- 1 Pinch pink salt flakes BUY
- 200 Grams milk
- 75 Grams cream BUY
- fresh nutmeg freshly grated, to taste
- 1 Tablespoon seeded mustard
- 1 Batch Careme Spelt Puff Pastry
- 1 egg, whisked for egg wash
Do
- 1
Place onion, garlic and EVOO into the Thermomix bowl. Chop 4 sec/speed 5. Cook 5 min/Varoma/speed 1/MC off. Set aside in a large bowl.
- 2
Place potatoes, carrot and celery into the Varoma dish. Line the Varoma tray with wet, scrunched up paper and place the chicken on it.
- 3
Fill the Thermomix bowl with water to the 1 litre mark and set the Varoma into position. Cook 25 min/Varoma/speed 3. Check that everything is cooked through, add a few minutes cooking time if needed. Add to the bowl with the sauteed onion.
- 4
Add peas and combine.
- 5
To make the mustard bechamel, place all ingredients into the Thermomix bowl and cook 8 min/80/speed 4.
- 6
Cook 2 min/90/speed 4. Pour into the bowl with the chicken and vegetables. Mix it all together, taste and add extra seasoning if needed.
- 7
Preheat the pie maker.
- 8
Roll out the puff pastry thinly, cut circles to fit your pie maker, 2 sizes, the larger one goes in the bottom.
- 9
Place the larger pastry circles into the pie maker, fill with pie filling and place the smaller pastry circle on top. Brush with egg wash and cook for 10 minutes, or until browned.
- 10
Serve with homemade Fermented Ketchup! (Which doesn't sound that good, but it is DE-lish!)
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
