Chicken and Vegetable Pie

This pie is so yummy and moreish!

1 onion
2 cloves garlic
5 rashers bacon
20ml olive oil
3 cups mixed vegetables (I used carrots, mushrooms, zucchini, celery)
2 tsp TMX vegetable or chicken stock
1 large chicken breast
a handful of fresh parsley
2 sheets of frozen puff pastry 

Cheese sauce 
300ml milk
25g butter
25g plain flour
50g cheese

 

1. Preheat oven to 180 degrees C

2. Put vegetables (except onion & garlic) in TMX bowl and chop
Sp 5 / 5 secs (approx).  Set aside.

3.  Place chicken and parsley in TMX bowl and chop
Sp 5 / 5 secs (approx) Set aside

4.  Place onion, garlic and bacon in TMX bowl and chop
Sp 5 / 5 secs (approx)

5. Add oil and saute
Varoma / 5 mins / speed soft / Reverse / MC off

6.  Add vegetables and chicken mix back to the bowl with stock and cook
100 degrees / speed soft / REVERSE / 8 mins
Use spatula to mix around a couple of times.  Set aside and rinse bowl.

7.  Add sauce ingredients to TMX bowl, except cheese. 
90 degrees / Sp 4 / 7 mins

8.  Add cheese and mix
Sp 7 / 10 secs
then heat for 1 min / 90 degrees / Sp 3

9.  Put pastry into bottom of pie dish. Spoon filling into the pie base (remove as much liquid as possible to avoid the pastry becoming too wet).  Pour over cheese sauce.  Put top sheet of pastry on and gently press into bottom layer of pastry around the sides and make a slit opening into the top of the pie.  Brush with a bit of milk or egg wash if desired.

11.  Put in the oven and bake for approx 20 minutes or until browned and pie is cooked through.