Chicken Pot Pie With Parmesan Shortcrust

Name: Thermomix recipe: Chicken Pot Pie With Parmesan Shortcrust
Prep time: 15 min
Cook time: 1 h 15 min
Ingredients: 60 Grams parmesan cheese cubed; A few peppercorns; 1 Teaspoon smoked paprika; 60 Grams butter; 220 Grams plain flour; 1 egg yolks; 1 Pinch pink salt flakes; 30 - 50 Grams ice cold water; 75 Grams butter; 100 Grams brown onion halved; 40 Grams bakers or strong flour; Pinches pink salt flakes; 100 Grams carrots, sliced thinly; 1 - 2 stalks of celery, sliced; 300 Grams water; 2 Tablespoons Chicken Stock Powder; 500 Grams chicken thigh fillet, cubed; Freshly ground black pepper to taste; 100 Grams frozen peas; 50 Grams whole milk (optional); 1 Batch Puff Pastry

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

Videos

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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Need

Parmesan Shortcrust
60 Grams parmesan cheese cubed
A few peppercorns
1 Teaspoon smoked paprika
60 Grams butter BUY
220 Grams plain flour BUY
1 egg yolks
1 Pinch pink salt flakes BUY
30 - 50 Grams ice cold water
Filling
75 Grams butter BUY
100 Grams brown onion halved
40 Grams bakers or strong flour
Pinches pink salt flakes BUY
100 Grams carrots, sliced thinly
1 - 2 stalks of celery, sliced
300 Grams water
2 Tablespoons Chicken Stock Powder Recipe
500 Grams chicken thigh fillet, cubed
Freshly ground black pepper to taste
100 Grams frozen peas
50 Grams whole milk (optional) BUY
Top
1 Batch Puff Pastry Recipe

Do

1: Place parmesan, peppercorns and paprika into Thermomix bowl and mill 10 sec/speed 10. Add butter and flour and blend 6 sec/speed 6.
2: 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.
3: Remove from bowl and form into a disc on floured Silpat mat. Wrap and place into fridge whilst you make filling.
4: To make filling place butter, onion, flour and salt into Thermomix bowl and chop 4 sec/speed 5. Saute 5 min/Varoma/speed 2.
5: Add powdered greens, carrots, celery, water and Chicken Stock Powder to Thermomix bowl and cook 10 min/100ºC/Reverse/speed 2.
6: Add chicken and pepper and cook 5 min/100ºC/Reverse/speed 2.
7: Add peas and milk and stir through 3 sec/Reverse/speed 2.
8: Preheat oven to 200ºC.
9: 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.