1whole chicken of 1.6kgsee notes if you are a TM31 user
500gcarrots
200ggreen peas
150-200gonion
4garlic cloves
100gcelery branch
1tbsp. thyme
25golive oil
700gwater
20gcoarse salt
Sauce
500gchicken brothmade from cooking the chicken
100gcooking cream 15% or 35 %
50gbutter
50gflour
1tsp. salt
½tsp. pepper
2yolks
Useful items
3aluminum pie dishof 22 cm
Cling film
1Rolling pin
Parchment paper
1Bowl
1Large cutting board
1Masson jar1L
Instructions
Dough
Place flour, diced butter, milk, water, and salt in the mixing bowl and knead 1min30/dough mode. Remove dough and form a ball. Wrap with cling film and place in fridge while you cook the chicken.
Garnish
Place the carrots in the mixing bowl and mix 3 sec/speed 4. Place them in the Varoma dish. Position the Varoma tray and garnish with green peas. Reserve.
Add onions, garlic cloves, and celery in the mixing bowl. Mix 3 sec/speed 5.
Add olive oil and thyme. Sauté 4 min/120°/speed 1.
Add water and salt. Position the chicken, bottom down on the centre of the knife. Close the lid and replace the measuring cup with the simmering basket. Cook 25 min/100°/reverse/stirring.
During this time, divide dough in 6 and roll out into discs of about 22 cm. Pile them on a plate, separating each layer with a sheet of parchment paper. Cover with cling film and reserve in the fridge.
At the tone, remove simmering basket and replace with the Varoma. Cook for 25 min/Varoma/reverse/stirring.
Once cooked, place vegetables in a bowl. Slowly remove the chicken from the mixing bowl and place on a large cutting board. Reserve.
Sauce
Reserve the broth in a Masson jar. Position the mixing bowl and weigh 500 g of broth. Add butter, cream, flour, salt, and pepper. Program 10 min/90°/speed 4 without the measuring cup but with the simmering basket.
10. During this time, debone the chicken in small pieces.
11. At the tone, pour sauce over the reserved vegetables. Blend chicken with vegetables and sauce. Check seasoning.
12. Preheat oven to 375°F.
13. Line pie plates with one dough disc and make incisions in the second crust. Spoon the chicken filling into the crust and cover with the second sheet of dough. Crimp the edges and brush with egg yolks. Place in oven for 35 min.
Notes
TM31 users: Use a smaller chicken of about 1.1 kg, otherwise it will not fit in the mixing bowl. Add more mushrooms cut into quarters in the Varoma.
You can make a larger chicken pot pie with the recipe's quantities.