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 teaspoon minced garlic
• ▢ 150 g streaky bacon roughly chopped
• ▢ 30 g butter
• ▢ 500 g chicken thigh fillets cut into 2cm cubes
• ▢ 160 g cooking cream (see notes)
• ▢ 2 teaspoon chicken stock powder
• ▢ 2 tbs cornflour dissolved in ¼ cup cold water
• ▢ 4 sheets frozen puff pastry defrosted
• ▢ 4 sheets frozen shortcrust pastry defrosted
• ▢ 1 egg lightly beaten

• Place the leeks, garlic and bacon into the Thermomix bowl. Chop for 4 seconds, Speed 5.

• Add the butter and saute for 5 minutes, Varoma, Reverse, Speed 1 (with the MC removed but the splatter guard or rice basket on top of the lid).

• Add the chopped chicken and cook for a further 5 minutes, Varoma, Reverse, Speed 1 (with the MC removed but the splatter guard or rice basket on top of the lid).

• Add the cooking cream and chicken stock and cook for 20 minutes, 100 degrees, Reverse, Speed Soft (with the MC removed but the splatter guard or rice basket on top of the lid).

• Add the dissolved cornflour and continue to cook for a further 2 minutes, 100 degrees, Reverse, Speed Soft (with the MC removed but the splatter guard or rice basket on top of the lid).

• 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.

RECIPE NOTES AND TIPS

• you can omit the chicken stock powder if you prefer - however, it does add quite a lot of flavour!
• you can use chicken breasts in place of chicken thighs.
• I use Bulla cooking cream in this recipe as it doesn't curdle when cooked.
• the cornflour (dissolved in a little cold water) ensures that the pie filling is thick enough to place onto the pastry.
• if you don't have a pie maker, you can cook the pies in a regular muffin tin in the oven.
• for safety reasons, when sauteing and then cooking the filling, ensure that the MC is removed but the splatter guard or rice basket on top of the lid (this allows steam to escape but stops any splatters).
• 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.
• Make the filling ahead of time and store in an airtight container in the fridge for 1-2 days.
• Store leftover pies in the fridge for 1 day before reheating thoroughly.
• Freeze leftover pies for up to 1 month. Allow to defrost before reheating thoroughly.