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.

Course Dinner, family meals, main meal

Cuisine chicken, pies, thermomix

Prep Time 10

Cook Time 55

Total Time 1 5

Servings pies

Calories 705kcal

Cost $10

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.

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.