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Jamie vs Momo #3 – chicken pie / French-style peas / sweet carrot mash / berries, shortbread & chantilly cream

Jamie vs Momo #3 – chicken pie / French-style peas / sweet carrot mash / berries, shortbread & chantilly cream

In this weekly series of complete 3-course meals, we’re taking on Jamie Oliver’s 30 Minutes Meals and see if we can make them even better & faster with a little help from our friend Momo the Thermomix.

One thing’s for sure – there aren’t 10,000 things to wash up by the end of it!

Tune back in every Thursday for a new 30 minutes meal. All the previous challenges are available here.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

Serves 4

Active time: 25 minutes – Total time: 35 minutes (Momo 2 – Jamie 1)


Chicken pie

  • 4 x 180g skinless chicken breasts
  • A bunch of spring onions
  • 150g button mushrooms
  • 1 heaped tbsp plain flour, plus extra for dusting
  • 2 tsp English mustard
  • 1 heaped tbsp creme fraiche
  • 300ml chicken stock
  • A few sprigs of fresh thyme
  • 1/3 nutmeg, for grating
  • 1 sheet puff pastry (shop bought or add extra time to make your own)
  • 1 egg


  • 600g carrots
  • a few sprigs of fresh thyme


  • 2 little gem lettuce
  • 1 tbsp plain flour
  • 300ml chicken stock
  • a few sprigs of fresh mint
  • 480g frozen peas
  • 1/2 lemon

Berries & cream

  • 400g mixed berries
  • Elderflower cordial
  • 1/2 lemon
  • 2 sprigs fresh mint
  • A few shortbread biscuits to serve
  • 150ml double cream
  • 1 heaped tbsp icing sugar
  • 1 tbsp vanilla paste or extract

Let’s go…

  1. Preheat your oven to 200C. Fill and boil the kettle
  2. CHICKEN PIE – add the roughly chopped spring onions to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  3. Add the mushrooms. Chop for 5 seconds / speed 3.
  4. Slice the chicken breasts into 1cm strips. Add to the TM mixing bowl, add a bit of olive oil. Cook for 15 minutes / 100C / Reverse speed low.
  5. After 5 minutes, while the mixing is still going, add one tbsp flour, 2 tbsp mustard, 1 heaped tbsp creme fraiche, 300ml chicken stock, the thyme leaves, a few gratings of nutmeg and salt & pepper to taste.
  6. SMASH – in the meantime, peel and slice the carrots in a food processor. Add to a pan of boiling water with a lug of olive oil, a good pinch of salt & pepper and a few thyme tips. Cook for 15 minutes.
  7. CHICKEN PIE – Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small knife to lightly crisscross and score it. Tip the chicken into an ovenproof dish. Cover with the puff pastry, tucking it in at the edges. Quickly beat the egg, then brush it over the top of the pie. Put in the oven and cook for around 15 minutes.
  8. PEAS – slice 2 little gem lettuce and add to the mixing bowl with a knob of butter, 1 tbsp flour, and 300ml chicken stock. Tear in the mint leaves. Add 480g frozen peas, the juice of 1/2 lemon, season with salt & pepper. Cook for 10 minutes / 100C / Reverse speed low.
  9. BERRIES & CREAM – slice the strawberries if using. Put all the fruits into a large serving dish. Add a splash of elderflower cordial and squeeze over the juice of 1/2 lemon. Mix to coat all the fruits, then pick the mint leaves and tear over.
  10. SMASH – Drain the carrots and serve as is or smash up back in the pan.
  11. PEAS – Pour in a serving dish and wash & dry your TM bowl thoroughly.
  12. CHANTILLY CREAM – Insert the butterfly whisk. Add 150ml double cream. Mix for 1 minutes 30 seconds / speed 3 using the simmering basket instead of the measuring cup.
  13. Add 1 heaped tbsp icing sugar and 1 tbsp vanilla paste or extract. Mix for 1 minute / speed 4.

To serve – take the peas & carrots to the table, then get the pie out of the oven and tuck in!

Take the fruits to the table with the chantilly cream and the biscuits.

How easy was that!

To Freeze: you can freeze the pie, peas & carrots as well as the berries. Simply defrost in the fridge before reheating thoroughly

Delicious. Bon appetit x


Made with a hint of large family madness, a pinch of dinner parties and a scoop of easy and quick recipes, this blog is a well-round concoction (!!) of tried and tested food we love.

The gang is made off a mum, a dad, 4 girls (aged 17, 15, 6 & 6) and 1 dog. That’s a lot of people to please when it comes to dinner time.

The 2 main characters in the story are: Maud (the human mum) & Momo (the Thermomix), we were both born in France, both have a passion for cooking, simple, tasty food – cooking & baking makes us happy!

Coming soon:
How to get this week's dinners ready in under an hour.
Cook once, eat 5 family dinners.

That's 5 dinners, 50 minutes preparation max, that will then require less than 5 minutes of your time and 20 minutes unsupervised cooking max from start to table, every night.

>>> So much better for the mental load
>>> No food waste so better for the wallet and the planet
>>> Healthy, prepared from scratch dinners

We hope you leave this site with either the inspiration to try out a new recipe, a new skill or an idea for your next cooking adventure.

Thank you for stopping by!


  1. Just made the chicken pie part of this recipe. It was very very lovely but was told my homemade pastry is better than the shop bought so will make more of an effort next time!!!

  2. Many thanks for the recipe !!! I ate it with all my family and friend and everybody loves it !! Thanks momo !

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