For a delicious family dinner, you can't beat our Thermomix Creamy Chicken Pies with bacon and leek... cooked until flaky and crispy in the pie maker!
Our Thermomix Creamy Chicken Pies make the perfect midweek dinner (and they're always a popular option with the kids!).
Prepare the filling in your Thermomix and then cook the pies in the pie maker... it doesn't get any easier than that!
Just like our Thermomix Beef Pies and Thermomix Egg & Bacon Quiche recipes, these flaky savoury pastries make a delicious snack or simple dinner.
Let's get cooking...!
Why You're Going To Love This Recipe
- Classic Pie Filling - it's very hard to beat a pie with a creamy chicken, bacon and leek filling!
- Crunchy, Crispy Pastry - Using the pie maker to cook the pies ensures that they're extra flaky and crunchy! If you don't have a pie maker, you can cook them in muffin tins in the oven.
- Hands-Off Recipe - The Thermomix will saute, mix and cook the filling for you, while the pie maker cooks the pies! All you need to do is cut out the pastry - how simple is that!?
- Suitable For All Thermomix Models - this recipe can be made in any of the Thermomix models, including the older TM31 and TM5 models or the TM6.
What You Need
Our Thermomix Creamy Chicken Pies are packed full of flavour thanks to these delicious ingredients!
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)
- cornflour - dissolved in water. This thickens the filling before being added to the pastry in the pie maker.
For The Pastry
- puff pastry sheets - for the pie bases
- shortcrust pastry sheets - for the pie tops
- egg - lightly beaten for brushing over the top of the pastry
Step By Step Instructions
While these Thermomix Creamy Chicken Pies may look like bakery-bought ones... they're actually SO easy to make at home!
Step 1 - Prepare The 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.
Mix through the dissolved cornflour and cook for a further 2 minutes.
Step 2 - Assemble The Pies
Place circles of puff pastry into the base of the pie maker.
Top with the creamy chicken filling.
Place circles of shortcrust pastry over the top and brush over the whisked egg.
Cook the pies until golden, crunchy and the filling is piping hot in the centre.
Serve the pies immediately.
Expert Tips
Follow our tips for the perfect Thermomix pies!
- you can omit the chicken stock powder if you prefer - however, it does add quite a lot of flavour!
- you can use chicken breasts in place of chicken thighs.
- I use Bulla cooking cream in this recipe as it doesn't curdle when cooked.
- the cornflour (dissolved in a little cold water) ensures that the pie filling is thick enough to place onto the pastry.
- if you don't have a pie maker, you can cook the pies in a regular muffin tin in the oven.
- 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).
- I use a Kmart pie maker which cooks 4 pies at a time - I can get 4 circles out of 1 pastry sheet. If your pie maker makes larger pies, you'll of course, get slightly less pies.
- Make the filling ahead of time and store in an airtight container in the fridge for 1-2 days.
- Store leftover pies in the fridge for 1 day before reheating thoroughly.
- Freeze leftover pies for up to 1 month. Allow to defrost before reheating thoroughly.
FAQs
The MC refers to the measuring cup that sits in the lid of the Thermomix.
Once the Thermomix has heated to a certain temperature, steam begins to build up. For safety reasons, it's important to remove the MC when cooking at high temperatures and instead place the splatter guard (TM6) or the rice basked on top of the lid instead. This allows the steam to escape while stopping splatters.
Related Recipes
Looking for more simple family dinners?
We've got you covered!
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Thermomix Creamy Chicken Pies
Equipment
- Thermomix
- Pie Maker or Oven
Ingredients
- 2 leeks roughly chopped
- 2 teaspoon minced garlic
- 150 g streaky bacon roughly chopped
- 30 g butter
- 500 g chicken thigh fillets cut into 2cm cubes
- 160 g cooking cream (see notes)
- 2 teaspoon chicken stock powder
- 2 tbs cornflour dissolved in ¼ cup cold water
- 4 sheets frozen puff pastry defrosted
- 4 sheets frozen shortcrust pastry defrosted
- 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 the MC removed 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 the MC removed 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 the MC removed but the splatter guard or rice basket on top of the lid).
- Add the dissolved cornflour and continue to cook for a further 2 minutes, 100 degrees, Reverse, Speed Soft (with the MC removed but the splatter guard or rice basket on top of the lid).
- 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.
Notes
- you can omit the chicken stock powder if you prefer - however, it does add quite a lot of flavour!
- you can use chicken breasts in place of chicken thighs.
- I use Bulla cooking cream in this recipe as it doesn't curdle when cooked.
- the cornflour (dissolved in a little cold water) ensures that the pie filling is thick enough to place onto the pastry.
- if you don't have a pie maker, you can cook the pies in a regular muffin tin in the oven.
- 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).
- I use a Kmart pie maker which cooks 4 pies at a time - I can get 4 circles out of 1 pastry sheet. If your pie maker makes larger pies, you'll of course, get slightly less pies.
- Make the filling ahead of time and store in an airtight container in the fridge for 1-2 days.
- Store leftover pies in the fridge for 1 day before reheating thoroughly.
- Freeze leftover pies for up to 1 month. Allow to defrost before reheating thoroughly.
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.