Our famous Thermomix creamy chicken pies recipe with leek and bacon can now be made in the pie maker! The perfect snack or weeknight dinner.
Since our Thermomix Chicken & Leek Pie recipe hit Thermobliss last year, they've been so popular! And what's not to love? They're the perfect winter comfort food!
Buy while the original pies were baked in ramekins in the oven, I thought I'd re-do the recipe to make them suitable to be cooked in a pie maker. There's not too many changes to the original recipe... the sauce just needs to be slightly thicker and of course, there's more pastry involved (which is ALWAYS a good thing!).
I like to use shortcrust pastry on the bottom of my pies because it gives a beautiful solid base and a yummy crunch. But then on the top, I'm ALLLLL about flakey, delicious puff pastry! Yum!
I cooked these Thermomix Creamy Chicken Pies in my Kmart pie maker which makes 4 small-medium pies at a time. So all up, with this recipe, I made 16 pies. I know that the Sunbeam pie maker makes much larger pies, so you'll of course get less if you're using a bigger pie maker.
Once the pies are cooked, either eat them immediately or place into the fridge to cool and then freeze in an airtight container for up to 3 months.
For more yummy Thermomix pie recipes that you can cook in your pie maker, check out our Thermomix Aussie Beef Pies or Lauren's collection of pie maker recipes.
Thermomix Creamy Chicken Pies
Equipment
- Thermomix
- Pie Maker or Oven
Ingredients
- 2 leeks, roughly chopped
- 2 garlic cloves
- 150 g streaky bacon, roughly chopped
- 30 g butter
- 500 g chicken thigh fillets, cut into 2cm cubes
- 120 g cooking cream (see notes)
- 2 teaspoon chicken stock powder
- 2 tbs cornflour
- 4 sheets defrosted puff pastry
- 4 sheets defrosted shortcrust pastry
- 1 egg, lightly beaten
Instructions
- Place the leeks, garlic and bacon into the Thermomix bowl. Chop on Speed 5, 3 seconds.
- Add the butter and saute for 5 minutes, Varoma, Reverse, Speed Soft.
- Add the chopped chicken and cook for a further 5 minutes, Varoma, Reverse, Speed Soft.
- Add the cooking cream and chicken stock and cook for 20 minutes, 100 degrees, Reverse, Speed Soft. With 2 minutes remaining, add 2 tbs cornflour (dissolved in a little cold water) and continue to cook. The cornflour will help to thicken the mixture (see notes).
- Cut 16 circles (4 from each sheet of pastry) from the shortcrust pastry sheets. Cut 16 slightly smaller circles (4 from each sheet) from the puff pastry. (see notes).
- Place 4 of the shortcrust pastry circles onto the base of the pie maker sections. Top with chicken filling (⅔ full). Add a puff pastry circle over the top and brush lightly with the egg.
- Cook until golden brown.
Romilly says
I’ve now made this a few times. I love it.. I’ve added grated carrot and chopped broccoli and used light coconut cream. Delicious
Lucy says
Fantastic!
Monica says
What do you mean by speed soft please?
Lucy Mathieson says
Hi Monica, the speed with the little spoon (stir). xx
Wood Oven Pizza says
This looks so tasty! I will definitely need to try it soon.