Thermomix Creamy Chicken Pies | Pie Maker Recipe (2024)

4.88 from 8 votes

Course: Dinner

Cuisine: pies

Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Author:

• ▢ 2 leeks, roughly chopped
• ▢ 2 garlic cloves
• ▢ 150 g streaky bacon, roughly chopped
• ▢ 30 g butter
• ▢ 500 g chicken thigh fillets, cut into 2cm cubes
• ▢ 120 g cooking cream (see notes)
• ▢ 2 teaspoon chicken stock powder
• ▢ 2 tbs cornflour
• ▢ 4 sheets defrosted puff pastry
• ▢ 4 sheets defrosted shortcrust pastry
• ▢ 1 egg, lightly beaten

• 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 and chicken stock and cook for 20 minutes, 100 degrees, Reverse, Speed Soft. With 2 minutes remaining, add 2 tbs cornflour (dissolved in a little cold water) and continue to cook. The cornflour will help to thicken the mixture (see notes).

• Cut 16 circles (4 from each sheet of pastry) from the shortcrust pastry sheets. Cut 16 slightly smaller circles (4 from each sheet) from the puff pastry. (see notes).

• Place 4 of the shortcrust pastry circles onto the base of the pie maker sections. Top with chicken filling (⅔ full). Add a puff pastry circle over the top and brush lightly with the egg.

• Cook until golden brown.

I used Bulla cooking cream in this recipe as it doesn't curdle when cooked.

You may need to add a little extra cornflour as you want the mixture to be quite thick before putting into the pie maker.

I use a Kmart pie maker which cooks 4 pies at a time - I can get 4 circles out of 1 pastry sheet. If your pie maker makes larger pies, you'll of course, get slightly less pies.