Chicken and Leek pies are the ultimate warming comfort food. Creamy chicken and leek filling with crispy pastry on top.
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.
Chicken & Leek Pie https://www.thermo.kitchen/thermomix-creamy-chicken-pie/