Chicken and leek pie

You are here:

Print to PDF

[X]

Print recipe

Chicken and leek pie

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

4 portion(s)

Chicken and leek pie

1 portion EDC shortcrust pastry
1 fillet chicken breast, Cut into small cubes, seasoned with salt and pepper, to taste
2 Large leeks, White part
1 carrot, Peeled, chopped
1 zucchini, Chopped
150 grams Butter, Chopped
1 heaped teaspoon TM chicken stock
1 level teaspoon Dijon mustard
6 Leaves parsley, Pulled into bits
60 grams Milk
1 egg, Lightly mixed with fork

Add to shopping list

6

45min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- 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!
9
Main course

Recipe's preparation

Prepare EDC shortcrust pastry, wrap in thermomat, refrigerate.
Preheat the oven to 200C, fan forced.
Add leeks, carrot and zucchini to

, blend for 3 seconds, speed 5.
Scrape down the sides of

with a spatula.
Add butter and sauté for 8 minutes, 120°C, speed

.
Add chicken, stock, mustard and parsley to

, sauté for a further 6 minutes, 120°C, speed

.
Add milk to

, simmer for 5 minutes, 80°C, speed

.
Spray pie dish with olive oil thouroughly.
Roll pastry out thinly and place in pie dish, making sure there is enough to fold back onto the pie to form the lid.
Pour mixture into the prepared dish.
Fold the excess pastry back onto the pie to create a lid.
Brush lid with egg.
Slice a few small openings into lid with a knife.
Put dish into oven for 20 minutes.
Serve hot.

Accessories you need

Spatula TM5/TM6
buy now

Tip

Serve the dish with a fresh salad, it will balance the meal off perfectly.

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.