This is my all time favorite Chicken and Leek Pie recipe from Exclusively Food that I converted for the Thermomix.
1 tablespoon oil
400g skinless chicken breast chopped into bite size pieces.
100g bacon, finely diced
90g finely chopped leek
1 medium clove garlic
20g (1 tablespoon) butter
1 tablespoon (12g) plain flour
75g chicken stock I use a 1/3 cup of water with half a tablespoon of tmx chicken stock paste)
50g white wine
50- 75g cream ( Start with 50g and if you want more sauce add in towards the end)
Salt and pepper, to taste
1/4 teaspoon ground nutmeg (optional)
20g cheddar cheese
4 Sheets Puff Pastry
Put in the cut leeks and garlic clove to tmx bowl, chop 5sec/Speed 5
Add oil and Butter. Sauté 4 minutes 100 degrees Reverse Speed 1
Stir in flour cook 1 minute 100 degrees Reverse Speed 2
Add Stock. Wine, Chicken and cook 20 minutes 100 Degrees Reverse Slow Speed .
At 18 minutes add cream Cheese Salt and pepper and nutmeg
Preheat oven to 180degrees
Grease 4 pie dishes
Divide chicken mixture evenly among pastry bases.
Brush edges of puff pastry with water and cover pies with puff pastry lids.
Firmly press edges of pastry together with a fork.
Using a sharp knife, cut a small cross in the top of each pie.
Place pies on a baking tray (the tray makes it easy to remove pies from the oven and will catch any sauce that may overflow).
Bake pies for about 25-30 minutes, or until golden brown.
Recipe converted from HERE
Just want you to know that I finally got around to making these pies today…ABSOLUTELY BEAUTIFUL. But hank you for sharing your recipes!
My favourite chicken pie recipe! Thanks for converting it for the THermie – saved me having too! Delicious!
I made this for my family for dinner tonight and added some mushrooms and some frozen mixed veg. My family absolutely loved it. Thank you
Made this tonight and it was delicious. Will be going on rotation!
Hi Anne thanks for commenting yes I love it to and I have a new version coming soon