• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bake Play Smile
MENUMENU
  • Home
  • Shop
  • About Me
    • Meet Lucy
    • Work With Me
  • Contact me
  • Recipes
  • Main Dishes
  • Savoury Breads & Muffins
  • Salads & Sides
  • Soups
  • Bars Brownies & Slices
  • Cakes & Cupcakes
  • Christmas
  • Cookies
  • Desserts
  • Easter
  • Drinks
  • Healthy Treats
  • Sweet Breads & Muffins
  • Thermomix Recipes
  • Thermomix Cookies
  • Thermomix Bars Brownies & Slices
  • Thermomix Cakes & Cupcakes
  • Thermomix Chistmas Recipes
  • Healthy Thermomix Recipes
  • Thermomix Desserts
  • Thermomix Breads & Muffins
  • Thermomix Easter Recipes
  • Thermomix Lunch Box Recipes
  • Thermomix Main Meals
  • Thermomix Sides & Salads
  • Thermomix Soups
  • Recipes for Toddlers & Kids
  • Family Dinners
  • Healthy Snacks
  • Kids Parties
  • Freebies
  • Lunch Box Ideas
  • Sweet Treats
  • Extras
  • Baking 101 - Tips & Tricks
  • Blogger Resources
  • Recipe Videos
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Thermomix Recipes
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes for Toddlers & Kids » Family Dinners » Creamy Chicken, Leek & Bacon Pies

    Creamy Chicken, Leek & Bacon Pies

    Published: May 2, 2018 · Modified: Jul 30, 2020 by Lucy · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    These Creamy Chicken, Leek & Bacon Pies topped with crispy puff pastry are easy to make and taste delicious... a classic winter dinner. Printable conventional and Thermomix recipes included. 

    A fork in a pie with the pastry top overlapping sides of a white individual ramekin

    When it comes to comfort foods, I'm all about:

    • slow cooker meals
    • rich and delicious desserts and puddings
    • oven baked casseroles
    • hearty soups
    • ... and of course, pies!

    Two individual white ramekins topped with a pastry lattice overlapping the sides  in front of a jar of relish

    And these Creamy Chicken, Leek & Bacon Pies are the ultimate comfort food. The delicious creamy leek filling has yummy chunks of chicken and streaky bacon, topped off with strips of golden crispy puff pastry.

    A small white ramekin of chicken and leek filling and a pastry lattice top overlapping the sides

    You can make these Creamy Chicken, Leek & Bacon Pies in the Thermomix or on the stovetop... either way, they're super easy! Just whip up the mixture, pop them into individual ramekins (or 1 large pie dish) and top with pastry. The perfect midweek dinner!

    A forkful of chicken and leek pie in a small white ramekin and topped with a pastry lattice

    Oooh and did I mention that these are always a winner with the whole family (fussy toddlers included!). Any dinner that's simple and 'everyone-approved' is definitely a good thing in my books!!!

    Small white ramekins on a wooden board with the pastry top partially removed to show a filling of chicken and leek pie

    If you'd like to add some extra veggies to these Creamy Chicken, Leek & Bacon Pies, you can use frozen peas and corn, or small chunks of carrot. They're super versatile and pretty well any veggies work great in them.

    A close up of a forkful of chicken and leek pie with a pastry lattice topping in a ramekin

    For more great dinner ideas, check out my main meal collection here. 

    A chicken and leek pie cut open on a plate.

    Chicken and Leek Pies with Bacon

    These irresistible chicken and leek pies are classic family comfort food! Encased in flaky puff pastry and packed with a creamy chicken, leek and bacon filling; they make an easy and comforting dinner that everyone will love.
    5 from 6 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: pies
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    0 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 pies
    Calories: 600kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 6 sheets shortcrust pastry defrosted
    • 3 sheets puff pastry defrosted
    • 30 g butter
    • 500 g chicken thigh fillets chopped into small 2cm pieces
    • 2 leeks roughly chopped
    • 2 garlic cloves minced
    • 150 g bacon streaky bacon - chopped
    • 200 g cooking cream
    • 2 tsp chicken stock powder
    • 1 egg lightly whisked
    • sesame seeds

    Instructions

    Conventional Method

    • Preheat oven to 200 degrees celsius (fan-forced).
    • Place the pastry sheets onto the bench and allow to defrost.
    • Melt the butter in a frying pan over medium heat. Cook the chicken for 5 minutes or until browned.  Add the leeks, bacon and minced garlic and cook for a further 3-4 minutes or until the leek has softened. 
    • Add the cooking cream and vegetable stock and bring to a low simmer. Cook until thickened.
    • Lightly grease a 12 hole muffin tray.
    • Use a small bowl or cutter (approximately 13cm in diameter) to cut 12 circles from the shortcrust pastry sheets (2 per sheet).
    • Use your fingers to press them into the muffin tray holes (each pastry round should be large enough to slightly overhang).
      TIP: Cut a small triangle section out from each pastry circle as this helps when fitting them into the muffin holes.
    • Divide the mixture equally between the 12 muffin tray holes (being sure not to over-fill).
    • Cut 12 slightly smaller rounds (approximately 10cm in diameter) from the puff pastry sheets (4 per sheet).
    • Place them over the top of the meat pies and use your fingers to seal the overhanging shortcrust pastry to the puff pastry top.
    • Brush over the whisked egg and sprinkle with sesame seeds. 
    • Bake for 25 minutes or until golden. 

    Thermomix Method

    • Preheat oven to 200 degrees celsius (fan-forced).
    • Place the pastry sheets onto the bench and allow to defrost.
    • Place the leeks, garlic and bacon into the Thermomix bowl. Chop on Speed 5, 3 seconds. 
    • Add the butter and saute for 5 minutes, Varoma, Reverse, Speed Soft (Stir).
    • Add the chopped chicken and cook for a further 5 minutes, Varoma, Reverse, Speed Soft (Stir).
    • Add the cooking cream and chicken stock and cook for 20 minutes, 100 degrees, Reverse, Speed Soft (Stir).
      TIP: If the sauce has not thickened, mix 1 tbs cornflour with ¼ cup water. Add to the Themomix bowl and mix for 20 seconds, Reverse, Speed Soft (Stir).
    • Lightly grease a 12 hole muffin tray.
    • Use a small bowl or cutter (approximately 13cm in diameter) to cut 12 circles from the shortcrust pastry sheets (2 per sheet).
    • Use your fingers to press them into the muffin tray holes (each pastry round should be large enough to slightly overhang).
      TIP: Cut a small triangle section out from each pastry circle as this helps when fitting them into the muffin holes.
    • Divide the mixture equally between the 12 muffin tray holes (being sure not to over-fill).
    • Cut 12 slightly smaller rounds (approximately 10cm in diameter) from the puff pastry sheets (4 per sheet).
    • Place them over the top of the meat pies and use your fingers to seal the overhanging shortcrust pastry to the puff pastry top.
    • Brush over the whisked egg and sprinkle with sesame seeds. 
    • Bake for 25 minutes or until golden. 

    Notes

    1. Chicken thighs – are the perfect cut of meat for this recipe, as thighs will stay juicy and tender after being simmered in the creamy sauce and baked in the oven. Chicken breasts are not recommended, as they will dry out.
    2. Pastry – for the perfect crispiness : flakiness ratio, were are using shortcrust pastry on the bottom (crisp and firm) and puff pastry on the top (flaky and soft). You can use ready-made sheets of pastry from the freezer section in your supermarket, or make your own if you prefer.
    3. Cooking cream – is a light cream that has been specifically developed to withstand high temperatures without splitting or curdling. It also thickens, making it perfect for creamy pie fillings. Find cooking cream at your local supermarket. If using regular cream, make sure you don’t over-boil it. I used Bulla cooking cream in this recipe, as it doesn't curdle when cooked. 
    4. Make sure the pastry has thawed completely before attempting to shape it into the tins, or it will crack. Just leave it out on the bench to thaw while you prepare the filling.
    5. Add the cream at the end, just before baking. This will minimise the risk of the sauce splitting.
    6. Wash the leeks well before cooking, or the sauce will end up with grit.
    7. The chicken mixture can be made the day before and kept, covered, in the fridge.
    8. Freezing; These pies can be frozen in a number of different stages. The filling can be prepared and then wrapped and frozen for up to 3 months. Alternatively, assemble the pies, glaze and chill before freezing for up to 3 months.
    9. Reheating; These pies store and reheat beautifully, making them such an easy grab-and-go dinner, lunch or snack. To reheat, place them in an oven at 180C for around 10-12 minutes, or until crisp and completely heated through. They can also be reheated in an air fryer.
    10. Check the consistency of the filling and adjust, if necessary. To make the sauce a little thinner, a little stock or cream can be added. To thicken the sauce, stir 1-2 teaspoons of cornflour into a little water and add it to the sauce, stirring until thickened.

    Nutrition

    Calories: 600kcal | Carbohydrates: 36g | Protein: 15g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 422mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

    A chicken and leek pie in a small white ramekin with some of the pastry top removed to show filling

    A forkful of a chicken and leek pie on top of the pastry lattice strips overlapping the sides of a small white ramekin

    « Apple Crumble Muffins | Lunch Box Recipe
    Midori Cocktail »

    Reader Interactions

    Comments

    1. Barb

      July 05, 2020 at 12:59 pm

      5 stars
      Looking forward to your recipes. Barb

      Reply
      • Lucy

        July 05, 2020 at 5:37 pm

        Thank you so much!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

    Midweek Family Dinners

    • Spaghetti Bolognese | BEST EVER!
    • Creamy Oven Baked Chicken And Rice With Bacon
    • Quiche Lorraine
    • Noodle & Beef Chow Mein | Family Dinner

    Slow Cooker Recipes

    • Slow Cooker Lamb Shoulder
    • Apricot Chicken | Slow Cooker
    • Slow Cooker Chicken Noodle Soup | The Ultimate Cold & Flu Fighter
    • Slow Cooker Beef Stroganoff
    Names of brands that Bake Play Smile has had recipes featured in.

    Lunch Box Favourites

    • The Famous 100 Cookie Recipe | Condensed Milk Cookies
    • Raspberry And White Chocolate Muffins
    • Milo Balls | 4 Ingredient Recipe
    • Easy Chocolate Coconut Slice | Most Popular

    Thermomix Cookbooks

    Browse our range of Thermomix cookbooks.

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Work With Me
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Shop the store

    Copyright © 2021 Bake Play Smile

     
    Manage Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}