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    Home » Recipes for Toddlers & Kids » Family Dinners » Chicken and Leek Pies with Bacon

    Chicken and Leek Pies with Bacon

    Published: Jul 6, 2022 by Lucy · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    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 a simple and comforting dinner that everyone will love. And they couldn’t be easier to make!

    Mini chicken and leek pies in a muffin tray

    Nothing says comfort food more than a hearty, crispy, and tasty pie. And these easy chicken, leek and bacon pies are just what you need on a cold night when you are craving something cosy and warming!

    The filling is a creamy and delicious sauce made with tender chicken, buttery leeks and a sprinkling of bacon throughout (just because, bacon!). Topped with a golden, crisp and flaky pastry, these individual chicken and leek pies are completely and utterly irresistible!

    Keep it simple tonight! Skip making your own pie crust and just use ready made, frozen sheets of pastry to save time. You can even make them ahead and keep them in the fridge or freezer for a super easy dinner with minimal effort! #winwin.

    In the mood for more comfort dinners like this one??? I’ve got you covered with some hearty meals such as my slow cooker Tuscan chicken, slow cooker apricot chicken, winter warming soups and chunky beef party pies.

    Why You're Going To Love This Recipe

    • Super simple to make – these chicken and leek pies are so easy to put together. And using pre-made pastry and leftover chicken makes them even faster!
    • Creamy and comforting – chicken and leek is the best combo! And when stuffed into flaky pastry, it’s 10x better! These hearty, warming pies can be served on their own, or with plenty of veggies and mash - truly perfect for those cooler months!
    • Adaptable - make them in muffin tins, individual pie tins or ramekins. Or if you prefer, you can make a whole, large pie.
    • Prep ahead - perfect for dinner or lunch, individual pies can be prepared in advance (even the glazing of the pastry!) and kept in the fridge. Then just bake and enjoy!
    • Freezer friendly – either just the filling, or the complete baked pies, can be frozen and ready to heat up when you need a quick and easy dinner, stat!
    • Conventional and Thermomix - this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
    A chicken and leek pie cut open on a plate

    What You Need

    Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

    All ingredients for chicken pies laid out on a table
    • Pastry – for the perfect crispiness : flakiness ratio, we are using shortcrust pastry on the bottom (crisp and firm) and puff pastry on the top (flaky and buttery). You can use ready-made sheets of pastry from the freezer section in your supermarket, or make your own if you prefer.
    • Chicken thigh fillets – 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 tend to dry out more.
    • Leeks – fresh leeks, from the grocers or supermarket. Just make sure that you wash them well before cooking, or you’ll end up with a gritty sauce.
    • Bacon – makes everything better! But, in saying that, it can be left out if preferred. I use streaky bacon but you can also use middle or shortcut bacon. Just make sure the rind is removed.
    • Butter & garlic.
    • 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 or the sauce may split.
    • Chicken stock powder - just a little for added flavouring.
    • Egg & sesame seeds - egg to brush over the pastry tops and sprinkle with sesame seeds.
    A single pie on a white plate in front of a bottle of sauce.

    Equipment Required

    The chicken and leek filling is made on the stovetop, requiring a large non-stick frying pan or saucepan. The pastry and filling is then placed in muffin trays to bake in the oven. You will need enough muffin trays to make 12 pies, or more if you are multiplying the recipe.

    Alternatively, you can use individual pie tins or ramekins. This filling can also be made in a Thermomix.

    Step by Step Instructions

    Just a few simple steps to have these individual chicken pies in the oven.

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

    Step 1 - Make The Pie Filling

    Brown the chicken thighs in a pan with butter.

    Pieces of cooked chicken in a frying pan

    Add the leeks, bacon and garlic and cook until the leeks have softened.

    Leeks, bacon and chicken in a frying pan
    Softened leeks in a pan with chicken and bacon

    Add the cooking cream and vegetable stock and bring to a low simmer. Cook until thickened. TIP: See FAQ's below for thickening sauce if required.

    Chicken and leek pie filling in a pan

    Step 2 - Cut The Pastry

    Use a small bowl or cutter (approximately 13cm in diameter) to cut 12 circles from the shortcrust pastry sheets.

    A hand holding a circle of pastry, with a small piece cut out

    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.

    Step 3 - Assemble The Pies

    Divide the pie filling equally between the 12 muffin tray holes (being sure not to over-fill).

    Pastry and pie filling in a muffin tray

    Cut 12 slightly smaller rounds (approximately 10cm in diameter) from the puff pastry sheets (4 per sheet).

    Place them over the top of the pies and use your fingers to seal the overhanging shortcrust pastry to the puff pastry top.

    Step 4 - Bake

    Brush over the whisked egg and sprinkle with sesame seeds and bake until crisp and golden.

    Pies in a muffin tray, sprinkled with sesame seeds

    Expert Tips

    • Make sure the pastry has thawed completely before attempting to shape it into the tins, or it will crack. Just leave it on the bench to thaw while you prepare the filling.
    • Add the cream near the end of cooking the filling. This will minimise the risk of the sauce 'splitting'.
    • Wash the leeks well between layers before cooking, or the sauce may end up with grit.
    • Cut a small 'V' in the shortrust pastry circles to help them fit into the muffin trays easier.
    • The chicken mixture can be made the day before and kept, covered, in the fridge.
    • Pies can also be assembled the day before, glazed and covered in the fridge. Then, just bake and enjoy!

    FAQ's

    How do I thicken my chicken pie filling?

    Check the consistency of the filling and adjust, if necessary.
    If you need to thicken the sauce, stir 1 tablespoon of cornflour into ¼ cup of water and then pour it slowly into the sauce while stirring, and continue to stir until thickened.
    Alternatively, if you need to thin the sauce, just add a little extra stock or cream.
    The filling should be thick enough that it won't run out of the pies when cut/bitten.

    Can you freeze chicken and leek pies?

    These pies can be frozen at different stages.
    The filling can be prepared and then wrapped and frozen for up to 3 months. Alternatively, assemble the pies, glaze and cool before freezing (cooked or uncooked) for up to 3 months.

    Can chicken and leek pies be reheated?

    These pies store and reheat beautifully, making them such an easy grab-and-go dinner, lunch or snack. To reheat, place them in a preheated oven at 180C for around 10-12 minutes, or until crisp and completely heated through. They can also be reheated in an air fryer. I recommend thawing the pies first. But if reheating from frozen, you will need to add around 5-10 minutes to the cooking time.

    What goes well with chicken and leek pies?

    These pies can be enjoyed on their own, or served with some mashed potatoes, wedges, steamed veggies or salad on the side.

    Golden chicken and leek pies on a table, served with chutney

    Related Recipes

    We all LOVE a crispy and flaky pastry snack!

    Here's a few of my most popular savoury pastry recipes:

    • Chunky Beef Party Pies (Mini Meat Pies)
    • Baked Chicken Empanadas with Chorizo
    • Puff Pastry Scrolls (Spinach & Feta Pinwheels)
    • Chicken, Bacon & Cheese Sausage Rolls

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel

    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 10 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 sauce has slightly thickened.
      TIP: If the sauce has not thickened enough, mix 1 tbs cornflour with ¼ cup water. Add slowly to the chicken mixture, stirring as you do, and cook until mixture has thickened to the right consistency.
    • 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 for 3 seconds on Speed 5. 
    • 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 enough, 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

    RECIPE NOTED AND TIPS:
    Ingredients:
    • Chicken thigh fillets – 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 tend to dry out.
    • 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.
    • Leeks  - wash well before cooking, or the sauce will end up with grit.
    • 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. 
    Other tips:
    • Add the cream near the end of cooking the filling. This will minimise the risk of the sauce splitting.
    • 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.
    • Cut a small 'V' in the shortrust pastry circles to help them fit into the muffin trays easier.
    • The chicken mixture can be made the day before and kept, covered, in the fridge.
    • Check the consistency of the filling and adjust, if necessary.
      If you need to thin the sauce, just add a little extra stock or cream.
      Alternatively, to thicken the sauce, stir 1-2 teaspoons of cornflour into a little water and add it to the sauce while stirring, and continue to stir until thickened.
      The filling should be thick enough that it won't run out of the pies when cut/bitten.
    • Freezing - these pies can be frozen at 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.
    • 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.

    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!
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    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

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    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 →

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