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Name: Chicken and Leek Pie - Thermomix
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: not set
Ingredients: 1 sheet puff pastry; 1 egg lightly beaten; 2 large leeks sliced and dried; 2 cloves garlic; 1 onion peeled and halved; 50 grams butter; 1 kg chicken breast cut into large chunks; 250 grams chicken stock; 1 tbsp fresh thyme; 1 tbsp parsley chopped; 1.5 tbsp hot water

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INGREDIENTS

1 sheet puff pastry
1 egg ; lightly beaten
2 large leeks ; sliced and dried
2 cloves garlic
1 onion ; peeled and halved
50 grams butter
1 kg chicken breast ; cut into large chunks
250 grams chicken stock
1 tbsp fresh thyme
1 tbsp parsley ; chopped
1.5 tbsp hot water

INSTRUCTIONS

Preheat the oven to 180 degrees.

Place garlic and onion into TMX bowl, chop speed 6 for 2 seconds. Add in sliced leeks and butter, cook for 5 minutes at 100 degrees, speed 2.

Insert whisk and add chicken. Cook for 6 minutes at 100 degrees, reverse stirring speed.

Add in stock, thyme, parsley. Cook for 12 minutes, 100 degrees, reverse stirring speed.

Combine the cornflour and hot water. Start TMX at 4 minutes, 100 degrees, reverse stirring. Drizzle the cornflour mixture in through MC hole while TMX is running. Repeat if you would prefer a thicken sauce (will thicken on cooling).

Add chicken mixture to casserole dish, cover with sheet of puff pastry, pressing down the edges of the dish with a fork to form a seal. Brush with beaten egg and then bake for 20-30 minutes or until pastry is golden.

NOTES

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Chicken and Leek Pie - Thermomix

1 sheet puff pastry
1 egg lightly beaten
2 large leeks sliced and dried
2 cloves garlic
1 onion peeled and halved
50 grams butter
1 kg chicken breast cut into large chunks
250 grams chicken stock
1 tbsp fresh thyme
1 tbsp parsley chopped
1.5 tbsp hot water

Preheat the oven to 180 degrees.

Place garlic and onion into TMX bowl, chop speed 6 for 2 seconds. Add in sliced leeks and butter, cook for 5 minutes at 100 degrees, speed 2.

Insert whisk and add chicken. Cook for 6 minutes at 100 degrees, reverse stirring speed.

Add in stock, thyme, parsley. Cook for 12 minutes, 100 degrees, reverse stirring speed.

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Nutrition

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Serving Size: 1 Serving (405g)
Recipe Makes: 4 Servings

Calories: 585
Calories from Fat: 308 (53%)

Amt Per Serving		% DV

	Total Fat 34.2g	46 %
	Saturated Fat 13.3g	67 %
	Monounsaturated Fat 12.6g
	Polyunsanturated Fat 5.5g
Cholesterol 188.8mg		58 %
Sodium 330.1mg		11 %
Potassium 755.5mg		20 %
Total Carbohydrate 12g		4 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 10.6g
Protein 55g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 585

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