This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
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56g
unsalted butter
1
white onion, peeled, finely chopped
125g
frozen peas
125g
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
30g
all-purpose flour
475ml
chicken or veggie stock
180ml
single cream
1 x 970g
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
320g
ready rolled puff pastry
1oz
unsalted butter
1
white onion, peeled, finely chopped
4oz
frozen peas
4oz
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
1oz
all-purpose flour
16fl. oz
chicken or veggie stock
6fl. oz
single cream
1 x 6oz
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
11oz
ready rolled puff pastry
Utensils
Step 1
Side the Combi Pan into Level 1. With the door open, flip the SmartSwitch to AIR FRY/Cooker. Select SEAR/SAUTÉ and set temperature to HI. Press START/STOP and let pan preheat in unit for 3 minutes.
Step 2
After 3 minutes, using an oven mitt, carefully remove the pan, add butter, and let melt. Then add onion, peas, carrots, leeks, parsley and thyme. Return pan to unit and, with the door open, sauté for 5 minutes, stirring occasionally.
Step 3
After 5 minutes, remove pan, add flour, and whisk until combined. Return pan to unit in Level 1 and, with the door open, cook for 1 minute, stirring occasionally.
Step 4
After 1 minute, remove pan and whisk in stock and single cream. Return pan to unit, reduce heat to 3 and bring to a simmer until sauce has thickened, about 5 minutes.
Step 5
When the sauce has thickened, remove pan and stir in the chicken, salt, and pepper. Return pan to Level 1, close the door and select BAKE, select 180°C, and set the time to 15 minutes. Press START/STOP to begin preheating (the unit will preheat for 3 minutes before cooking).
Step 6
Place puff pastry on Bake Tray, cut to fit if too large, and when unit is preheated, slide tray onto Level 2, close door, and allow and cook.
Step 7
When cooking is complete, pastry should be golden brown. Remove pan from unit and place on top of cooked chicken mix.
Side the Combi Pan into Level 1. With the door open, flip the SmartSwitch to AIR FRY/Cooker. Select SEAR/SAUTÉ and set temperature to HI. Press START/STOP and let pan preheat in unit for 3 minutes.
56g
unsalted butter
1
white onion, peeled, finely chopped
125g
frozen peas
125g
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
30g
all-purpose flour
475ml
chicken or veggie stock
180ml
single cream
1 x 970g
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
320g
ready rolled puff pastry
1oz
unsalted butter
1
white onion, peeled, finely chopped
4oz
frozen peas
4oz
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
1oz
all-purpose flour
16fl. oz
chicken or veggie stock
6fl. oz
single cream
1 x 6oz
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
11oz
ready rolled puff pastry
Step 2 of 7
After 3 minutes, using an oven mitt, carefully remove the pan, add butter, and let melt. Then add onion, peas, carrots, leeks, parsley and thyme. Return pan to unit and, with the door open, sauté for 5 minutes, stirring occasionally.
56g
unsalted butter
1
white onion, peeled, finely chopped
125g
frozen peas
125g
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
30g
all-purpose flour
475ml
chicken or veggie stock
180ml
single cream
1 x 970g
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
320g
ready rolled puff pastry
1oz
unsalted butter
1
white onion, peeled, finely chopped
4oz
frozen peas
4oz
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
1oz
all-purpose flour
16fl. oz
chicken or veggie stock
6fl. oz
single cream
1 x 6oz
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
11oz
ready rolled puff pastry
Step 3 of 7
After 5 minutes, remove pan, add flour, and whisk until combined. Return pan to unit in Level 1 and, with the door open, cook for 1 minute, stirring occasionally.
56g
unsalted butter
1
white onion, peeled, finely chopped
125g
frozen peas
125g
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
30g
all-purpose flour
475ml
chicken or veggie stock
180ml
single cream
1 x 970g
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
320g
ready rolled puff pastry
1oz
unsalted butter
1
white onion, peeled, finely chopped
4oz
frozen peas
4oz
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
1oz
all-purpose flour
16fl. oz
chicken or veggie stock
6fl. oz
single cream
1 x 6oz
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
11oz
ready rolled puff pastry
Step 4 of 7
After 1 minute, remove pan and whisk in stock and single cream. Return pan to unit, reduce heat to 3 and bring to a simmer until sauce has thickened, about 5 minutes.
56g
unsalted butter
1
white onion, peeled, finely chopped
125g
frozen peas
125g
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
30g
all-purpose flour
475ml
chicken or veggie stock
180ml
single cream
1 x 970g
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
320g
ready rolled puff pastry
1oz
unsalted butter
1
white onion, peeled, finely chopped
4oz
frozen peas
4oz
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
1oz
all-purpose flour
16fl. oz
chicken or veggie stock
6fl. oz
single cream
1 x 6oz
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
11oz
ready rolled puff pastry
Step 5 of 7
When the sauce has thickened, remove pan and stir in the chicken, salt, and pepper. Return pan to Level 1, close the door and select BAKE, select 180°C, and set the time to 15 minutes. Press START/STOP to begin preheating (the unit will preheat for 3 minutes before cooking).
56g
unsalted butter
1
white onion, peeled, finely chopped
125g
frozen peas
125g
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
30g
all-purpose flour
475ml
chicken or veggie stock
180ml
single cream
1 x 970g
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
320g
ready rolled puff pastry
1oz
unsalted butter
1
white onion, peeled, finely chopped
4oz
frozen peas
4oz
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
1oz
all-purpose flour
16fl. oz
chicken or veggie stock
6fl. oz
single cream
1 x 6oz
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
11oz
ready rolled puff pastry
Step 6 of 7
Place puff pastry on Bake Tray, cut to fit if too large, and when unit is preheated, slide tray onto Level 2, close door, and allow and cook.
56g
unsalted butter
1
white onion, peeled, finely chopped
125g
frozen peas
125g
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
30g
all-purpose flour
475ml
chicken or veggie stock
180ml
single cream
1 x 970g
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
320g
ready rolled puff pastry
1oz
unsalted butter
1
white onion, peeled, finely chopped
4oz
frozen peas
4oz
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
1oz
all-purpose flour
16fl. oz
chicken or veggie stock
6fl. oz
single cream
1 x 6oz
cooked chicken, cut into bite-size pieces
Sea salt and ground black pepper, as desired
Cooking spray
11oz
ready rolled puff pastry
Step 7 of 7
When cooking is complete, pastry should be golden brown. Remove pan from unit and place on top of cooked chicken mix.
56g
unsalted butter
1
white onion, peeled, finely chopped
125g
frozen peas
125g
fresh carrots, chopped in 1cm pieces
1
leek, thinly sliced
2 tbsp
fresh parsley
1 tsp
dried thyme
30g
all-purpose flour
475ml
chicken or veggie stock
180ml
single cream
1 x 970g
cooked chicken, cut into bite-size pieces
