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.
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!
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.
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!
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!!!
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.
For more great dinner ideas, check out my main meal collection here.
Creamy Chicken, Leek & Bacon Pies - Conventional Method
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.
Ingredients
- 30 g butter
- 500 g chicken thigh fillets, chopped into small 2cm pieces
- 2 leeks, roughly chopped
- 2 garlic cloves, minced
- 150 g streaky bacon, chopped
- 120 g cooking cream
- 30 g water
- 2 tsp chicken stock powder
- 2 sheets, defrosted puff pastry
- 1 egg, lightly whisked
- sesame seeds
Instructions
Preheat oven to 200 degrees celsius (fan-forced). Lightly grease 5 large ramekins and set aside.
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, water and vegetable stock and bring to a low simmer.
Divide the mixture between the ramekins.
Cut the sheets of puff pastry into strips and place over the top of the ramekins.
Brush over the whisked egg and sprinkle with sesame seeds.
Bake for 25 minutes or until golden.
Recipe Notes
I used Bulla cooking cream in this recipe as it doesn't curdle when cooked.
If the mixture is too runny for your liking when it's finished cooking in the frying pan, dissolve 2 tbs cornflour in a little water and mix through.
If you make 1 large pie (rather than individual ones), you'll need to increase the cooking time in the oven to approximately 35 minutes.
Creamy Chicken, Leek & Bacon Pies - Thermomix Method
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.
Ingredients
- 2 leeks, roughly chopped
- 2 garlic cloves, minced
- 150 g streaky bacon, chopped
- 30 g butter
- 500 g chicken thigh fillets, chopped into small 2cm pieces
- 120 g cooking cream
- 30 g water
- 2 tsp chicken stock powder
- 2 sheets, defrosted puff pastry
- 1 egg, lightly whisked
- sesame seeds
Instructions
Preheat oven to 200 degrees celsius (fan-forced). Lightly grease 5 large ramekins and set aside.
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.
Add the chopped chicken and cook for a further 5 minutes, Varoma, Reverse, Speed Soft.
Add the cooking cream, water and chicken stock and cook for 20 minutes, 100 degrees, Reverse, Speed Soft.
Divide the mixture equally between 5 ramekins (or 1 large casserole dish).
Cut the puff pastry into long strips and place in a criss cross patterns over the top of the pies (leaving small gaps to allow the steam to escape).
Brush over the whisked egg and sprinkle with sesame seeds.
Bake for 25 minutes or until golden.
Recipe Notes
I used Bulla cooking cream in this recipe as it doesn't curdle when cooked.
If the mixture is too runny for your liking when it's finished cooking in the frying pan, dissolve 2 tbs cornflour in a little water and mix through.
If you make 1 large pie (rather than individual ones), you'll need to increase the cooking time in the oven to approximately 35 minutes.
