Chicken Pot Pie With Parmesan Shortcrust

Serves 4-6 Prep Time 15 minutes   Cook Time 1 hours 15 minutes   Rated:


This family meal is so easy to make ahead of time and simply finish off in the oven just before you are ready to eat. It freezes perfectly well too. If you use individual pie dishes or a pie maker, it is even easier to freeze each one individually, then voila, perfect dinner for one at any given time of day or night after school, soccer, ballet, work etc.

Try some of our other dinner type pie recipes...we have a few!

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Place parmesan, peppercorns and paprika into Thermomix 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 Thermomix bowl and chop 4 sec/speed 5. Saute 5 min/Varoma/speed 2.


Add powdered greens, carrots, celery, water and Chicken Stock Powder to Thermomix 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.

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