This chicken pie is on high rotation in our house and it’s one of our favourite winter warmers. It’s packed with veggies, freezes well and is super tasty. If you’re feeding a crowd, you can make one monster pie but I usually make one batch and freeze it in individual dishes (see below) or dishes made for two. It’s another winner, winner, chicken dinner!
2 teaspoons olive oil
1 medium brown onion (150g), chopped finely
500g chicken mince
4 carrots (250g), chopped finely
1/4 cup (35g) plain flour
1 cup (250ml) chicken stock
2 tablespoons Worcestershire sauce
200g button mushrooms, quartered
1 cup (120g) frozen peas
1/2 cup (60g) frozen sweetcorn
1kg (2 pounds) potatoes, chopped coarsely
250g (Thermomix) or ¾ cup (180ml) milk
25g (Thermomix) or 45g butter, softened
½ cup (50g) coarsely grated parmesan cheese
- Make mash.
Conventional MashBoil, steam or microwave potatoes until tender, drain. Combine potatoes with milk and butter, mash until smooth, stir in the parmesan and season to taste.
If you are making the mash in the Thermomix you will need less butter and a bit more milk. Chop the potatoes into 2 cm pieces. Place the parmesan into the TM bowl and grate for 10-15 seconds on speed 8. Set aside. Place potatoes, 250g milk and some salt into TM bowl and cook for 20 minutes at 100C on speed 1. The potatoes should fall apart when cooked, if they’re still a bit hard, cook for a few minutes more. Insert butterfly and add parmesan cheese and 25g butter. Mash for 20-30 seconds on speed 4
- Preheat oven to 200C / 180C fan-forced.
- Heat oil in a large saucepan; add onion and chicken, stirring, until browned. Add carrots and cook until soft.
- Stir in flour and then gradually add the stock, Worcestershire sauce and mushrooms; cook, stirring, until the mixture boils and thickens. Stir in the frozen peas and corn and season to taste.
- Spoon the mixture into a 2.5 litre oven dish or 6 small ovenproof pie dishes and top with the mash.
- Bake, uncovered in oven for about 30 minutes or until brown and heated through.
Prep and cooking time: 1 hour 10 minutes
TIP! This recipe is suitable to freeze. Thaw overnight in the fridge before reheating.