Chicken, Leek and Mushroom Pie

Main dishes - meat

Preparation time

10min

Total time

1h 10min

Portion

8 portion(s)

Level

medium

TM 6
TM 5

by maddirose

published: 2022/03/13

changed: 2022/03/13

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Ingredients

Chicken, Leek and Mushroom Pie

4 chicken breast fillet
4 boneless skinless chicken thighs
2 bay leaves
1/2 package fresh thyme
1/2 packages parsley, Chopped with stalks
2 brown onions
1 garlic clove
1 tablespoons chicken or vegetable stock
750 g Milk
100 g Butter
3 leeks
300 g button mushrooms
100 g plain flour
200 g crème fraiche
500 g Puff pastry, frozen sheets

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Recipe's preparation

Pre heat oven 200c fan, 220 conventional.
Place onion and garlic in mixing bowl and chop 5 secs / speed 7
Cut Chicken into manageable sized pieces.
Place chicken, bay leaves, 1/2 thyme, parsley stalks, stock and seasoning in mixing bowl.
Pour over the milk ( ensure chicken is mostly covered, top up with water of need be).
Cook 25mins / 100c / "Counter-clockwise operation" speed 2.
Drain stock through steaming basket into a jug, you will need 650mls to make sauce for pie.
Place chicken in bowl and allow to cool.
Rinse and dry mixing bowl.
Place leeks in mixing bowl and chop 5 secs / Speed 7.
Add mushrooms and saute 3mins / veroma / "Counter-clockwise operation" speed 1.
Add flour and cook 10mins / 90c / "Counter-clockwise operation" speed 1, slowly add the reserved stock. extend time of cook until you have a thick sauce.
Meanwhile pull apart the chicken with a fork.
Add remaining parlsey, Creme Fraiche, and stir with spatula.
Place chicken in an oven proof dish and pour over sauce and mix.
Cover with dish with pastry and seel with water.
Trim and crimp with folk.
Brush with milk and cut a steam hole in middle
Cook in oven for 20-25 mins until pastry has risen and golden brown.

Tip

Can also create smaller pie, in the pie maker.
Chicken or Vegetable stock - see cookidoo

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.