Creamy Chicken & Leek Pie (or Turkey & Leek)



Thermomix: Prep 15 mins // Cook 25 mins Non-Thermomix: Prep 15 mins // Cook 45 mins


Do you have leftover chicken or turkey to use? This pie is absolutely amazing - plus it's quick and easy to do.


INGREDIENTS

Diced leftover chicken or turkey

1 Leek

1 Tablespoon olive oil

Cup of frozen peas and corn

1 Cup cooking cream

3 Cloves garlic

40g Parmesan cheese

1.5 Tablespoon Dijon mustard

1 Tablespoon chicken stock paste

100g White wine

1 Sheet shortcrust pastry

1 Sheet puff pastry

1 Lightly beaten egg


THERMOMIX METHOD

  1. Place Parmesan cheese in bowl and chop 7sec/speed9 and set aside.

  2. Place garlic, leek (white part only) in bowl and chop 3sec/speed 7.

  3. Scrape down bowl and add Oil and sauté 4 min/100deg/soft speed/reverse.

  4. Add diced chicken, peas and corn, cream, reserved Parmesan cheese, Dijon mustard, stock paste, wine cook 15min/100deg/speed soft/reverse.

  5. Place in bowl and put in fridge to cool down.

  6. Preheat oven to 180 degrees.

  7. Place shortcrust pastry on bottom of pie dish.

  8. Pour cooled chicken/turkey mix into pie dish.

  9. Place puff pastry over the top of mixture and brush with beaten egg.

  10. Place in oven and cook until pastry is golden (approx. 20min depending on your oven).


Non-THERMOMIX METHOD

  1. Dice finely garlic and leek.

  2. Grate parmesan cheese.

  3. Sauté garlic and leek in pan with oil until translucent.

  4. Add peas and corn, cream, mustard, stock paste and wine and simmer until the sauce has thickened.

  5. Add chicken/turkey and Parmesan cheese and stir through until cheese has melted and sauce is thick.

  6. Place mixture into a bowl and fridge to cool.

  7. Preheat oven to 180 degrees.

  8. Line pie dish with shortcrust pastry and pour cooled mixture over the top.

  9. Place puff pastry over the top of mixture and brush with beaten egg.

  10. Place in oven and cook until pastry is golden.


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