1/ [size= 16px; caret-color: #333333; color: #333333; font-family: Roboto, 'Helvetica Neue', Arial, sans-serif]Place [/size]water[size= 16px; caret-color: #333333; color: #333333; font-family: Roboto, 'Helvetica Neue', Arial, sans-serif] and [/size]stock paste[size= 16px; caret-color: #333333; color: #333333; font-family: Roboto, 'Helvetica Neue', Arial, sans-serif] into mixing bowl. Put varoma* in place and weigh [/size]chicken[size= 16px; caret-color: #333333; color: #333333; font-family: Roboto, 'Helvetica Neue', Arial, sans-serif] into it then cook [/size]12 min/Varoma/speed 2[size= 16px; caret-color: #333333; color: #333333; font-family: Roboto, 'Helvetica Neue', Arial, sans-serif]. (*ensure there is a gap in the centre or around the chicken to ensure even cooking)[/size]2/ Stir chicken to ensure even cooking and cook 6 min/Varoma/speed 2[/size], until chicken is cooked through3/ Remove varoma with chicken and set aside to cool in a large bowl. Strain cooking liquid through a fine-mesh sieve into a jug and set aside. Discard any solids. Rinse and dry mixing bowl4/ Place cooked chicken into mixing bowl and shred 7 sec//speed 4. Transfer into a bowl and set aside5/ Place onion and parsley into mixing bowl and chop 5 sec/speed 76/ Scrape down sides of mixing bowl with spatula then add butter and cook 4 min/100°C/speed 17/ Add flour, milk and 225 g of the reserved cooking liquid and cook 6 min 30 sec/90°C/speed 4 or until thickened8/ Add salt, pepper peas corn to reserved chicken and stir in the sauce. Set aside to cool (approx. 10 minutes)9/ If using a Pie Maker, cut your pastry discs and continue on as per instructions on your pie maker (I prefer shortcrust bottoms and puff pastry tops)