1 onion
2 carrots
1 zucchini
50g olive oil
frozen peas
frozen corn
500g chicken breast, cubed (make sure the cubes are chunky as they break down during cooking time)
150g water
1Tbs TM vegetable stock concentrate
150g cream
3Tbs cornflour
Place onion, carrots and zucchini into TM bowl. Chop on speed 5 for 4 seconds.
Add oil and cook on 100 degrees, speed 1, for 4 minutes.
Add remaining ingredients. Cook on Varoma temp, speed 1 for 20 minutes.
If sauce is too runny, add a little extra cornflour and cook on Varoma temp, speed 1 for another couple of minutes to thicken.
Place pie filling into puff pastry lined pie dish. Cover with another sheet of puff pastry and bake in 200 degree celsius oven for 20 minutes or until pastry has puffed and is browned.
