Rustic pie with chicken and vegetables
Pie
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Cook Time
2 h
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
This chicken and vegetable pie is a comforting and tasty dish, perfect for autumn evenings or festive meals. The shortcrust pastry, prepared in a flash with the Thermomix®, is delightfully crispy and contains a generous filling of tender chicken, seasonal vegetables and a creamy sauce. I often prepare it for Sunday brunch or for a friendly dinner with friends. A real delight that pleases the whole family! Feel free to vary the vegetables according to your desires and the season.
Ingredients (16 ingredients)
-
1 pinch Salt or fine salt
-
100 g Butter
-
280 g Flour type 80
-
500 g Chicken fillets
-
12 cl Milk
-
25 g Flour
-
1 bunch Chopped parsley
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1 piece Egg
-
1 tbsp Oil
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1 piece Onion
-
3 branche Celery
-
2 piece Carrots
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3 piece Potatoes
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2 cube Chicken stock
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1 pinch Pepper
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1 pinch Salt or fine salt
Preparation (10 steps)
Shortcrust pastry
Pour the flour, a pinch of salt and the butter cut into pieces into the Thermomix bowl. Mix 20 Sec./Level 5 until a sandy mixture is obtained. While continuing to mix, add a little water spoon by spoon until a ball of supple dough is obtained. Wrap the dough in cling film and let it rest for 1 hour in the refrigerator.
Broth preparation
Pour 40cl of water and the 2 chicken stock cubes into the Thermomix bowl. Heat 5 Min./100°C/Level 1 to dissolve the broth. Set aside.
Vegetable preparation
Finely slice the celery stalks and onion. Peel and cut the carrots and potatoes into cubes.
Cooking the vegetables
Pour the sliced onion into the Thermomix bowl with the oil. Brown 3 Min./120°C/Level 1. Add the carrots and celery and cook 2 Min./120°C/Level 1, stirring often with the spatula. Pour in the reserved broth and bring to a boil. Add the potatoes, reduce the heat and cook 10 Min./100°C/Level 1, stirring often with the spatula.
Cooking the chicken
Cut the chicken fillets into pieces. In a frying pan, heat a little oil and brown the pieces of chicken. Salt and pepper.
Sauce preparation
Heat the milk 1 Min./60°C/Level 2 in the Thermomix. Add the flour and mix 10 Sec./Level 3 to avoid lumps. Pour over the vegetables as soon as they are cooked. Leave on the heat, stirring until the mixture thickens.
Pie assembly
Off the heat, add the meat, salt, pepper and chopped parsley. Mix well. Preheat the oven to 220°C (thermostat 7).
Pie assembly
Take the dough out of the refrigerator and cut it in half. Flour the work surface. Using a rolling pin, spread out the first half of the dough. Cover the pie tin with baking paper and place the dough in the tin. Pour the vegetable and chicken mixture into the tin.
Finishing and baking
Spread the remaining dough on the work surface and place it on the pie. Slide the edges of the second circle of dough along the edge of the pie tin (between the filling and the dough) and fold the edges of the first circle of dough over the second, pressing lightly to adhere well. Make 4 slits on top of the pie to let the air escape. In a small bowl, beat the egg and spread it on the dough with a brush. If you have any dough left, you can cut out shapes to decorate the pie.
Baking in the oven
Bake in the oven for 15 minutes at 220°C. Lower the oven to 175°C and bake for another 20 minutes. Serve hot.
Finished cooking? Great! 🎉
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Created by
Manon Simon
3
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Gluten
- Milk
- Eggs
- Celery
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