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