Tag Archives: Chicken & Leek Pie

Feeding the Funky Bunch: Chicken & Leek Pie


This recipe was inspired by Jamie Oliver’s ‘The Best Chicken and Sweet Leek Pie with Flaky Pastry’. This recipe makes a large pie suitable for 4-6 hungry adults.

*Note: Recipe method altered 02.03.14 for more delicious results


  • 15g butter
  • 2 large carrots, peeled and roughly chopped
  • 2 sticks celery, washed and roughly chopped
  • 1 large leek, washed and roughly chopped
  • 2 fresh cobs of corn, kernels sliced off
  • handful of fresh thyme
  • 400-500g chicken thigh or tenderloin, cut into approx 3cm chunks
  • Freshly cracked pepper
  • 35g plain flour
  • 1 tablespoon  thermomix vegetable stock concentrate
  • 120g white wine
  • 120g milk
  • 200g feta
  • Filo Pastry (10 sheets)
  • 50g melted butter



  1. Pre-heat oven to 200C
  2. Place carrot, celery and leek in TMX. Chop 10-15 sec, Sp 5
  3. Add corn kernels and butter
  4. Cook 100C, 6 min, Rev Sp 1
  5. While the vegetables are cooking, wet a sheet of baking paper, squeeze out excess water, then use to line the top tray of the varoma
  6. Spread chicken pieces out on the lined tray, sprinkled with a good pinch of salt, cracked pepper and half the thyme leaves
  7. Add flour, a pinch of cracked pepper and the rest of the thyme leaves to vegetable mix and give a quick stir with your spatula
  8. Place varoma on top of TMX and cook 100C, 3 min, Rev Sp 1
  9. Add wine, milk and stock
  10. Place varoma back on top of TMX and cook 100C, 25 min, Rev Sp 1
  11. At this stage the chicken will only be partially cooked through, but it will finish cooking in the oven
  12. Pour pie filling into an appropriately sized oven-proof dish (I use a 1.6L oval glass pyrex dish) and mix through steamed chicken
  13. Crumble feta over pie filling
  14. Layer filo pastry on top, brushing melted butter between the layers and on top of the last layer
  15. Bake 200C for 40min