Chicken Pot Pie With Parmesan Shortcrust

Serves 4-6
by Tenina Holder


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...

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  • Parmesan Shortcrust
  • 60 Gram parmesan, cubed
  • A few peppercorns
  • 1 Teaspoon ground paprika
  • 60 Gram butter
  • 220 Gram plain flour
  • 1 egg yolk
  • Pinch Pink Salt Flakes BUY
  • 30 - 50 Gram ice cold water
  • Filling
  • 75 Gram butter
  • 100 Gram onion, halved
  • 40 Gram flour
  • Pinch Pink Salt Flakes BUY
  • 100 Gram carrots, sliced thinly
  • 1 - 2 stalks of celery, sliced
  • 300 Gram water
  • 2 Tablespoon Chicken Stock Powder Recipe
  • 500 Gram chicken thigh fillet, cubed
  • Freshly ground black pepper to taste
  • 100 Gram frozen peas
  • 50 Gram milk (optional)
  • Top
  • 1 Batch Iced puff pastry Iced Puff Pastry



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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