Tenina.com's Chicken Pot Pie With Parmesan Shortcrust



  1. Place parmesan, peppercorns and paprika into TM 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 TM 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 TM 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.


Leave to cool for around 10 minutes before serving.

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