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 - 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. 
5 from 1 vote
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Course: Dinner, main meals, pies
Cuisine: pies, winter dinners, winter recipes
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 5 pies
Author: Lucy Mathieson

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. 

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.