Thermomix Creamy Leek and Chicken Pie

Pies are the perfect comfort food during winter. The pastry aroma fills the kitchen as it cooks, and this hearty chicken pie filling will warm you all the way through.

My recipe today is for a chicken and leek pot pie. When I make pies I aim to make a really tasty filling and then I usually add just one layer of crispy pastry to the top. I find this style of chicken pie is a lot quicker to make and ends up having half the calories of a regular pie with a shortcrust base and puff pastry top.

Previously I shared a recipe for Guinness Pie which is another fabulous winter meal.

Chicken Pie Step by Step

The recipe for this pie is really straightforward.

The Thermomix does all the work cooking the chicken and then the leek filling.

The final stage is to add pastry to the pie and bake it in the oven.

If you’re making this dish ahead of time just complete the recipe up until baking. The pie is best baked just before serving.

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Chicken & Leek Pie

Julie Carlyle

Chicken and Leek pies are the ultimate warming comfort food. Creamy chicken and leek filling with crispy pastry on top.

4.67 from 3 votes

Print Recipe

Prep Time 21 mins

Cook Time 25 mins

Total Time 46 mins

Course Main Course

Cuisine American, Australian

Servings 8 people

Calories 548 kcal

Equipment

• Thermomix

Ingredients

 

MetricUS Customary

 

1x2x3x

• 800 g chicken thigh fillets cut into 1.5cm strips
• 1 TBS vegetable oil
• 4 sprigs thyme leaves only
• 10 g garlic
• 8 peppercorns
• 30 g butter
• 400 g leek approx 2 leeks sliced in thin rounds
• 150 g white wine dry OR Verjuice
• 1 TBS Dijon mustard
• 1 TBS chicken stock powder I use Massel brand
• 5 tsp cornflour
• 2 TBS sour cream
• 2 sheets puff pastry If you want to be super generous you can use more pastry.
• 1 egg beaten lightly

Instructions

 

• Preheat oven to 180 degree Celsius.
• Place chicken, oil and Thyme in TM bowl. Saute 10min/Varoma/Soft Spoon (Reverse). 
• Drain the chicken and reserve.
• Place the peppercorns and garlic in TM bowl. Chop 3 sec/Speed 9.
• Add leek and butter to the garlic mixture. Cook 2min/Varoma/Soft Spoon (Reverse).
• Add white wine to the leeks. Cook 5min/Varoma/Soft Spoon (Reverse).
• Meanwhile, in a bowl combine mustard, stock powder, sour cream and flour.
• Add the sour cream mixture to the leeks. Cook 3 min/100/Speed .5
• Return the chicken to the leek mixture. Remove the MC and add the spatula.

  Stir while cooking. 1min/100/Speed 1.
• Add the chicken and leek filling to the pie dish.
• Cut strips of puff pastry to attached to the edge of the baking dish.
• Place more pastry over the pie filling and secure it to the edging strips.
• Brush the pie with the beaten egg.
• Bake for 25-30 minutes or until the pastry is golden and cooked.

Notes

Pastry- I like to use extra puff pastry around the edges to make the pie puff up a little more. You can just use one piece of pastry if you prefer to lessen the calories.

Nutrition

Calories: 548kcalCarbohydrates: 32gProtein: 18gFat: 37gSaturated Fat: 11gCholesterol: 109mgSodium: 399mgPotassium: 344mgFiber: 2gSugar: 3gVitamin A: 1375IUVitamin C: 9.4mgCalcium: 64mgIron: 3.4mg

Keyword Pie, Chicken, chicken pie, pot pie, winter

Tried this recipe?Let us know how it was!

Thank you once again for stopping by and checking out the website. What is your favourite pie recipe, I’d love to know what you make when the weather turns cool.

If you’ve made my chicken pie I’d love to know what you thought? Feel free to leave a rating too. Rating the recipes let others know if they should try it too. ?