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.
Servings 5 pies
Calories
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)
- 30 g water
- 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 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, water and chicken stock and cook for 20 minutes, 100 degrees, Reverse, Speed Soft.
- Divide the mixture equally between 5 ramekins (or 1 large casserole dish).
- Cut the puff pastry into long strips and place in a criss cross patterns over the top of the pies (leaving small gaps to allow the steam to escape).
- Brush with the egg and bake in a 200 degree celsius (fan-forced) preheated oven for 25 minutes or until golden.
Notes
I used Bulla cooking cream in this recipe as it doesn't curdle when cooked.
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.
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.