Chicken & Vegetable Pie with Potato Pastry

As I e-mailed my order for my veggie co-op late last night, I realised that I still had a fridge full of food that we hadn’t eaten. I usually receive my order on Monday afternoon and I really hate an over crowded fridge because generally that means you can’t see what is in there and things are bound to get wasted. So, today I set about using up what we had and turn the food into easy to eat meals and snacks. I managed to make coconut yoghurt, dairy yoghurt, choc-coconut custard, vegetable stock, pumpkin purée (to freeze), steamed whole chicken, mango salad and potatoes roasted in ghee (for my husband to have on night shift). I also made the yummiest chicken pie EVER! Seriously.

The best part of this recipe is that it can easily be a weekend meal that you can spend time creating OR you can use shop bought pasty and throw together the filling in mere minutes for an easy mid-week meal. Which will definitely be great for me when I return to work in January, and once again become a working mum! Below is the Thermomix recipe, a traditional method will be added at a later date.

Chicken and Vegetable Pie with Potato Pastry


Pastry Ingredients

190g potato
100g water
500g white spelt flour
250g unsalted butter
1 tsp baking powder
1/2 tsp salt
A further 100g chilled water

Pastry method:

1. Chop potato into 1 centimetre pieces and put in Thermomix bowl with 100g water – cook 100degrees/ 11 minutes/ speed 1 then blitz 5 seconds/ speed 5. Place in a bowl in the fridge to cool.
2. Rinse bowl and dry.
3. Place flour, butter, baking powder and salt to bowl. Set to ‘close lid’ and press turbo four times for around 1 second each.
4. Add cooled potato and chilled water and mix 6 seconds/ speed 6 – use a spatula to loosen the pastry and blitz again if needed. It will be crumbly.
5. Turn out onto a floured Thermomat or bench top and bring together and form into a ball. Cut 1/3 of the pastry off and put both pieces, covered, in the fridge to rest.
6. Once pastry has rested for at least an hour, pre-heat the oven to 180 degrees (fan forced).
7. Roll pastry out on a floured surface. Roll to about 3mm thickness then place in a greased pie dish. Use your fingertips to push pastry in around the edges at the bottom. Don’t worry if the edges drape over, it just adds to the rustic look! Prick the bottom with a fork and lay a piece of baking paper on top then use rice or baking beads to weigh the paper down.
8. Blind bake for around 20 minutes.
9. Remove from oven and remove baking paper and rice. Place pie filling (recipe below) in the pie shell.
10. Roll out the remaining 1/3 of pastry and place on top, pressing down around the edges to make it stick to the base crust. Then use a sharp knife to gently score the top of the pastry. Brush with beaten egg.
11. Bake for 35 minutes or until pastry is golden and crunchy.


Pie Filling Ingredients:

2 sprigs of parsley
1 onion, quartered
90g zucchini
1 stick of celery
1 medium carrot
3 cloves of garlic
20g ghee
400g chicken thighs – cut into 1cm pieces
2 TBS arrowroot starch
1 TBS TM vegetable stock concentrate
170g mushrooms, sliced thickly
100g milk

Pie Filling Method:

1. Add parsley to bowl and chop 3sec/ speed 5. Set aside.
2. Add onion, zucchini, celery, carrot and garlic to bowl. Chop 3 sec/ speed 5.
3. Scrape sides. Add ghee and cook 3 minutes/ varoma/ reverse/ speed 1.
4. Add chicken and cook 5 minutes/ 100 degrees/ reverse/ speed 1.
5. Add arrowroot, stock, parsley, mushrooms and milk and cook 13 minutes/ 100 degrees/ reverse/ speed 1.


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