I love a good chicken pie but I have been struggling to find one that satisfies. This is my latest creation and I thoroughly enjoyed it as did my family. First time in a long time my 14 year old has cleaned the plate!! I also love that by steaming the chicken first you get moist pie but you can also do extra chicken to freeze for later in pizza, sandwiches, quick soups or Mexican. I hope you enjoy this one too. Eb x
- 500g chicken breast – diced
- Couple pinches of salt
- Fresh/dried thyme leaves
- 500g water
- 1 large garlic clove
- Handful fresh parsley
- 1 leek (approx. 200g)
- 2 celery stalks (approx. 100g)
- 20g olive oil
- 1 heaped tsp wholegrain mustard
- Fresh thyme leaves to taste
- 400g canned corn kernels drained
- 250g cream
- 30g plain flour
- 40g chicken stock paste or vegetable stock
- 2 x qty of Basic Shortcrust pastry (or 1 x qty and 1 sheet puff pastry or 1 x qty of sour cream pastry)
Place water into your TMX bowl and put the Varoma on top. Lightly oil the Varoma base and tray (to help with cleaning) and evenly spread your chicken over the two trays. Note: I actually did 1 kg so I had extra for sandwiches/pizzas etc.
Sprinkle salt and some thyme leaves over the chicken then cook for 20 minutes at Varoma Temp Speed 3.
Check the chicken is cooked. Drain the water then add the chicken to your bowl. Shred using Reverse Speed 4 for 10-20 seconds or until you reach your preferred consistency. Set aside.
Add garlic to the bowl and chop on Speed 7 for 3 seconds. Scrape down the sides. Add leek, parsley and celery and chop on Speed 5 for 5 seconds. Scrape down the sides. Add oil and sauté for 10 minutes at 100° Reverse Speed 1.
Add mustard, extra thyme, corn, cream, flour and stock and cook for 10 minutes at 90° Reverse Speed 1.
Add shredded chicken and use your spatula to stir through. Set aside to cool completely. If you put hot pie mix on top of the pastry you will have a soggy bottom.
Place your prepared shortcrust pastry into your pie tin, place cooled pie mix in then top with your preferred pastry. Seal the edges then bake in oven at 180° for approx. 30-40 minute or until golden brown.
Note: I used the Sour Cream Pastry from the Everyday Cooking Book.