Thermomix Creamy Leek and Chicken Pie

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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.

Chicken pie on a chopping board with a slice in a white bowl

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.

3 Step by step shots for the chicken and leek pie

Stage 2 of the step by step shots for chicken and leek pie

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Square image chicken and leek pie on a white wood background

Chicken pie on a chopping board with a slice in a white bowl

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.
Prep Time 21 mins
Cook Time 25 mins
Total Time 46 mins
Course Main Course
Cuisine American, Australian
Servings 8 people
Calories 548 kcal



  • 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


  • 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.


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.


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. ?


7 thoughts on “Thermomix Creamy Leek and Chicken Pie”

  1. Belinda Anderson says:

    5 stars
    Really, really yummy! Great recipe

  2. Nola Harrington says:

    5 stars
    Delicious 😋 I had less chicken but added some homegrown tiny cauliflower flowers and celery to make up content and added parsley and tarragon
    Made it with pasty top would be lovely with pastry under as well

  3. Laura Darlington says:

    5 stars
    Made this as part of the cook alongs and love it.

  4. Hazel says:

    5 stars
    My daughter and I made this last night. It was delicious!!

    We did add some sliced mushrooms in with the leek as we move our mushies. Consistency of the filling was a bit too loose for our liking but just thickened with some extra cornflour and it was perfect!

    We will definitely be making this again. Super easy and so yummy.

    1. Julie Carlyle says:

      Fabulous! I’m so pleased!! Mushrooms would have been amazing in the dish 🙂
      Thanks so much for coming back and sharing.
      Happy Cooking

  5. Martin says:

    4 stars
    Hi there
    Just making it now but there’s a mention of flour in the instructions but not in the ingredients. Can you correct to show how much we add please? Just winging it this time around. Smells amazing so far!

    1. Julie Carlyle says:

      Hi Martin, I’m so sorry about that error, I have fixed the recipe. I added 2 tsp of cornflour.
      I hope you enjoy the pie 🙂

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