Nothing goes down better than a hot pie on a cold night. This mixture makes a lot - if there is too much filling for you, pop it in the freezer and take it out for another time. Or make individual pies and freeze the ones you don't eat. I didn't write down exact quantities, but anything goes with a pie...you can follow the basic method for any fillings really. You might want to alter the amount of water/cream you add at the end depending on how much sauce you want your pie to have.
Chicken and Vegetable Pie
50g olive oil
500g chicken breast, cubed (make sure the cubes are chunky as they break down during cooking time)
1Tbs TM vegetable stock concentrate
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.