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 and Leek pies are the ultimate warming comfort food. Creamy chicken and leek filling with crispy pastry on top.
- 650 g chicken thigh fillets cut into 1.5cm strips
- 1 TBS vegetable oil
- 4 sprigs thyme leaves only
- 10 g garlic
- 6 peppercorns
- 30 g butter
- 550 g leek approx 2 leeks sliced in thin rounds
- 150 g white wine dry
- 1 TBS Dijon mustard
- 1 TBS chicken stock powder I use Massel brand
- 2 tsp cornflour
- 2 TBS sour cream
- 1.5 sheets puff pastry
- 1 egg beaten lightly
Preheat oven to 180 degree Celsius.
Place chicken, oil and Thyme in TM bowl. Saute 7min/Varoma/Soft Spoon (Reverse).
Transfer chicken and liquid to a pie dish.
Place the peppercorns and garlic to 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).
Add mustard, stock powder, sour cream and flour. Cook 3 min/100/Speed .5 (Reverse).
Add the leek mixture to the reserved chicken. Stir well with a wooden spoon to combine chicken liquid and the leek sauce.
Cut strips of puff pastry to attached to the edge of the baking dish.
Place another whole sheet of pastry over the pie and pastry strips.
Brush the pie with the beaten egg.
Bake for 25-30 minutes or until the pastry is golden and cooked.
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.
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. 🙂