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 chunks of chicken, while the crispy pastry tops it off perfectly. You can absolutely make your own pastry in the Thermomix instead, but I like to use puff pastry when I'm making these Thermomix Chicken, Bacon & Leek Pies during the week (think... a quick and easy dinner!!)
So if you're after a family-friendly (and even toddler-approved!) dinner, then these Thermomix Chicken & Leek Pies are definitely for you!
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Thermomix Chicken & Leek Pies
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
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
- 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.
Helen Pounder says
Hi can I use normal cream I haven’t got cooking cream 🌻
Lauren Matheson says
The consistency will be a little different but you can use it.
Jacqueline Chard says
I haven't made this yet but I don't understand what the reference to 'Varoma' is in the steps - wasn't everything in the Thermomix bowl the whole time?
I'm kind of a newbie with this and have no idea how to use the top bits it just always seems so fiddly and I don't really see the point but here it seems like you're not using it anyway, and yet nothing's in it??
Lauren Matheson says
Hi, There is a temperature setting called 'varoma'and that's what the recipe is referring to 🙂
Evelyn See says
Hi Lauren.. i like to know if i can use coconut cream instead of cooking cream for this recipe?
Lucy says
You could!
Evelyn See says
Hi Lauren, can i use cooconut cream instead of cooking cream for this recipe?
Lucy says
Yes you can!
Lauren says
Absolutely delicious!!
Adding the cornflour is a must otherwise the recipe would be too runny!
Lucy says
So glad you liked them!
Julie says
So good. Made this into individual pies. Used a bit more of the cornflour than the recipe says to thicken so they were not too runny. Absolutely delicious ?.
Jane W says
Absolutely divine in terms of taste, but even with the corn flour was too runny sadly ?
Monica says
What do you mean by ‘speed soft’ please?
Lauren Matheson says
Hi Monica, it's also the stirring speed on TM 5 and TM6 🙂
Angela says
This looks and sounds delicious. I really like Leel Pies for easy weeknight dinners.
Tes Benton says
Made this tonight with no changes. Absolutely delicious, really tasty, added no extra seasoning.