Thermomix Chicken & Leek Pies

Our Thermomix Chicken & Leek Pies are the perfect family dinner! Serve with mashed potato and steamed vegetables for an easy midweek meal. 

When the weather cools down, it's all about the pies in our house!

And these Thermomix Chicken & Leek Pies are always a massive hit.

The creamy filling is packed with leek, bacon and tender chunks of chicken, while the crispy puff pastry tops it off perfectly.

So if you're after a family-friendly (and even fussy toddler-approved!) dinner, then these Thermomix Chicken & Leek Pies are definitely for you!

Why You're Going To Love This Recipe

• Easy Family Dinner - my family absolutely LOVE these Thermomix Chicken & Leek Pies. They're such a kid-friendly meal and really easy to whip up!
• Freezer-Friendly - you can prepare the filling ahead of time, allow it to cool completely in the fridge and then freeze for up to 1 month. Allow the filling to defrost before assembling the pies and baking.
• Versatile - make mini pies or 1 large pie... the choice is yours!
• Full Of Flavour - everyone loves the combination of chicken, bacon and leek in a creamy sauce!

What You Need

This classic pie filling consists of bacon, leek and chicken in a creamy sauce, then topped with flaky puff pastry and crunchy sesame seeds!

Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

For The Pie Filling

• leeks - there's no need to thinly slice the leeks, simply chop them into large chunks and let the Thermomix do the fine chopping for you!
• garlic - use minced garlic or fresh garlic cloves
• bacon - I recommend using streaky bacon for the recipe
• butter - for sauteing the bacon, leek and garlic
• chicken - I recommend using chicken thighs as they stay tender once cooked. Alternatively, chicken breasts can be used
• cream - I recommend using Bulla cooking cream as it doesn't curdle when cooked
• chicken stock powder - optional but it adds to the flavour (preferably use low salt chicken stock powder)

For The Pastry

• puff pastry sheets - defrosted
• egg - lightly beaten for brushing over the top of the pastry
• sesame seeds - for sprinkling

Step By Step Instructions

Our Thermomix Chicken & Leek Pies are hearty and warming on a cold wintery night!

Let's get cooking!

Step 1 - Prepare The Chicken & Leek Filling

Chop the leeks, garlic and mince in the Thermomix bowl.

TIP: Continue mixing until it's chopped to your desired texture.

Add the butter and saute the mixture.

Add the chopped chicken to the bowl.

Cook for 5 minutes.

TIP: For safety reasons, ensure that the MC removed but the splatter guard or rice basket on top of the lid.

Add the cooking cream and chicken stock powder (if using) and cook for 20 minutes.

TIP: For safety reasons, ensure that the MC removed but the splatter guard or rice basket on top of the lid.

Step 2 - Assemble The Pies

Divide the mixture between oven-safe ramekins.

Add a circle of puff pastry over the top and press down to seal against the edges.

Cut slits into the pastry to allow the steam to escape.

Brush the beaten egg over the top of the pastry and then sprinkle with sesame seeds (if using).

Bake in the oven until the filling is piping hot and the pastry is golden and flaky.

TIP: If the pastry is over-browning, simply place a sheet of foil loosely over the top and continue cooking.

Expert Tips

It's SO simple to make our creamy Thermomix Chicken & Leek Pies!

• you can make mini pies or one large pie if you prefer - if making one large pie, you'll need to increase the cooking time slightly (cook until the filling is piping hot in the centre and the pastry is flaky and golden.
• you can use chicken breasts in place of chicken thighs if you prefer.
• for safety reasons, when sauteing and then cooking the filling, ensure that the MC is removed but the splatter guard or rice basket on top of the lid (this allows steam to escape but stops any splatters).
• cut slits into the pastry to allow the steam to escape when cooking.
• Make the filling ahead of time and store in an airtight container in the fridge for 1-2 days or freeze for up to 1 month.
• Store leftover pies in the fridge for 1 day before reheating thoroughly.

FAQs

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Thermomix Chicken & Leek Pies

Our Thermomix Chicken & Leek Pies are the perfect family dinner! Serve with mashed potato and steamed vegetables for an easy midweek meal. 

4.80 from 15 votes

Print Pin Rate

Course: Dinner, family meals, main meal

Cuisine: chicken, pies, thermomix

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 5 pies

Calories: 705kcal

Author: Lucy & Lauren

Cost: $10

Equipment

• ▢
  Thermomix

Ingredients

• ▢ 2 leeks roughly chopped
• ▢ 2 teaspoon minced garlic
• ▢ 150 grams streaky bacon roughly chopped
• ▢ 30 grams butter
• ▢ 500 grams chicken thigh fillets cut into 2cm cubes
• ▢ 160 grams cooking cream (see notes)
• ▢ 2 teaspoon chicken stock powder
• ▢ 2 sheets defrosted puff pastry
• ▢ 1 egg lightly beaten

Cook ModePrevent your screen from going dark

Instructions

• Place the leeks, garlic and bacon into the Thermomix bowl. Chop for 4 seconds, Speed 5.
• Add the butter and saute for 5 minutes, Varoma, Reverse, Speed 1 (with MC off but the splatter guard or rice basket on top of the lid).
• Add the chopped chicken and cook for a further 5 minutes, Varoma, Reverse, Speed 1 (with MC off but the splatter guard or rice basket on top of the lid).
• Add the cooking cream and chicken stock and cook for 20 minutes, 100 degrees, Reverse, Speed Soft (with MC off but the splatter guard or rice basket on top of the lid).
• Divide the mixture equally between 5 ramekins (or 1 large casserole dish). 
• Cut out circles from the pastry (just larger than your ramekins) and place over the top. Press to secure the pastry to the edge of the ramekins.

  Cut slits in the top of the pastry with a knife (to allow the steam to escape).

  Brush with the egg and sprinkle with sesame seeds (optional).
• Bake in an oven preheated to 200 degrees celsius (fan-forced) for 25 minutes or until golden. 

Notes

RECIPE NOTES & TIPS

• you can use chicken breasts in place of chicken thighs if you prefer.
• If the mixture is too runny for your liking when it's finished cooking in the Thermomix, dissolve 2 tbs cornflour in a little water and mix through on Speed 2, Reverse before diving between the ramekins. 
• for safety reasons, when sauteing and then cooking the filling, ensure that the MC is removed but the splatter guard or rice basket on top of the lid (this allows steam to escape but stops any splatters).
• cut slits into the pastry to allow the steam to escape when cooking.
• If your pastry is over-browning, simply place a sheet of foil loosely over the top of the pies and continue cooking.
• Make the filling ahead of time and store in an airtight container in the fridge for 1-2 days or freeze for up to 1 month.
• Store leftover pies in the fridge for 1 day before reheating thoroughly.
• If you make 1 large pie (rather than individual ones), you'll need to increase the cooking time in the oven to approximately 35 minutes. 

Nutrition

Calories: 705kcal | Carbohydrates: 40g | Protein: 29g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 155mg | Sodium: 809mg | Potassium: 466mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1132IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 3mg

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