Chicken Rice Pies - Bonus Recipe, 2017

If you loved the Thermomix Tuna Rice Pie last year then hold onto your hats this is a remix!  These thermomix chicken rice pies are perfect for the lunchbox and/or when entertaining!  Not a new recipe, a change of ingredients and a different way to cook but a really great recipe made new :D and you can always bake as a big pie :D

I have to say that I was surprised at how great they tasted the next day cold.  Those that have made this have commented on how much the kids have enjoyed taking them to school or munching on them between sporting events on the weekend.

For those that do a brunch on the weekend or in general a late breakfast these would be delicious too!

Oh and if you would like to, use the same method in the Tuna Rice Pie to make tuna muffin pies.

If you would like to make a big chicken pie - line a springform tin and bake 25 mins.

Chicken Rice Pies – Bonus Recipe, 2017

Serving Size

12 large or 24 mini pies

1 2 3 4 5

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7 ratings

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Ingredients

• 50g parmesan cheese, cubed
• 2 garlic cloves, peeled
• 1 onion, peeled and halved
• 1 red chilli, deseeded
• 100g sun-dried tomatoes
• 20g olive oil
• 200g basmati rice
• 30g TM vegetable stock concentrate
• 430g boiling water from kettle
• 400g cooked chicken, shredded
• 220g baby bocconcini, quartered, divided (130g drained)
• 60g baby spinach
• 3 eggs
• salt and pepper, to taste
• mixed herbs

Instructions

1. Preheat oven to 180°C. Grease foil tin liners and place into muffin tins.
2. Place cheese into TM bowl and grate 10 sec / speed 9. Set aside.
3. Place garlic, onion, chilli, sun-dried tomatoes and oil into TM bowl and chop 3 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 1.
4. Add rice and stock and with aid of spatula stir to combine. Sauté 2 mins / 100°C / speed 1 / Reverse / MC off / Reverse.
5. Add boiling water and cook 10 mins / 100°C / speed 2 / Reverse.
6. In a very large bowl combine rice mixture, chicken, 90g bocconcini, parmesan, spinach, eggs, salt and pepper and stir to combine. Tip: place large bowl on top of TM lid to weigh bocconcini and spinach.
7. Fill muffin tin holes with mixture. Top with remaining bocconcini and sprinkle with mixed herbs.
8. Bake for 20 mins.
9. Remove from oven and set aside to rest 5-10 mins.

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