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. 

Creamy Chicken, Leek & Bacon Pies

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. 
5 from 1 vote
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Course: Dinner, main meals, pies
Cuisine: pies, winter dinners, winter recipes
Keyword: chicken leek pies
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 5 pies
Calories: 1048kcal

Equipment

  • Stove-top or Thermomix
  • Oven

Ingredients

  • 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
  • 120 g cream cooking cream
  • 30 g water
  • 2 tsp chicken stock powder
  • 2 sheets puff pastry defrosted
  • 1 egg lightly whisked
  • sesame seeds

Instructions

Conventional Method

  • 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. 

Thermomix Method

  • 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. 

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. 

Nutrition

Calories: 1048kcal | Carbohydrates: 51g | Protein: 30g | Fat: 81g | Saturated Fat: 27g | Cholesterol: 196mg | Sodium: 783mg | Potassium: 418mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1233IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 4mg