Dinner, Sides

Chicken and Leek Pot Pie

Step 1 of 9

Move slider to right position. Select SEAR/SAUTÈ and set to 4. Select START/STOP to begin. Allow to preheat for 2 minutes, then add butter to pot.

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut in 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
100g frozen peas
125ml crème fraiche
75g plain flour
200g puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut in 2.5cm cubes
3oz mushrooms, sliced
14fl. oz chicken stock
8fl. oz dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
3oz frozen peas
4fl. oz crème fraiche
2oz plain flour
7oz puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

Step 2 of 9

Once butter has melted add onion, leeks, bacon, garlic and sauté until softened for about 5 minutes. Stir a few times.

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut in 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
100g frozen peas
125ml crème fraiche
75g plain flour
200g puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut in 2.5cm cubes
3oz mushrooms, sliced
14fl. oz chicken stock
8fl. oz dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
3oz frozen peas
4fl. oz crème fraiche
2oz plain flour
7oz puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

Step 3 of 9

Stir in mustard, chicken, mushrooms, stock, cider, thyme, bay leaf and season to taste.

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut in 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
100g frozen peas
125ml crème fraiche
75g plain flour
200g puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut in 2.5cm cubes
3oz mushrooms, sliced
14fl. oz chicken stock
8fl. oz dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
3oz frozen peas
4fl. oz crème fraiche
2oz plain flour
7oz puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

Step 4 of 9

Close the lid and move slider to left position. Select PRESSURE and set to HIGH. Set time to 6 minutes. Make sure the pressure release valve is in the SEAL position. Use the arrows to the left of the display to select PRESSURE RELEASE and select QUICK RELEASE. Then press START/STOP to begin cooking (the unit will build pressure for approximately 6 minutes before cooking begins).

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut in 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
100g frozen peas
125ml crème fraiche
75g plain flour
200g puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut in 2.5cm cubes
3oz mushrooms, sliced
14fl. oz chicken stock
8fl. oz dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
3oz frozen peas
4fl. oz crème fraiche
2oz plain flour
7oz puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

Step 5 of 9

Carefully remove lid when unit has finished releasing pressure. Remove thyme sprig and bay leaf.

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut in 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
100g frozen peas
125ml crème fraiche
75g plain flour
200g puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut in 2.5cm cubes
3oz mushrooms, sliced
14fl. oz chicken stock
8fl. oz dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
3oz frozen peas
4fl. oz crème fraiche
2oz plain flour
7oz puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

Step 6 of 9

Move slider to right position. Select SEAR/ SAUTÈ and set to 3 Select START/STOP to begin. Add remaining ingredients to pot, except pastry and milk. Stir until sauce thickens and bubbles for about 5 minutes. Turn off.

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut in 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
100g frozen peas
125ml crème fraiche
75g plain flour
200g puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut in 2.5cm cubes
3oz mushrooms, sliced
14fl. oz chicken stock
8fl. oz dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
3oz frozen peas
4fl. oz crème fraiche
2oz plain flour
7oz puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

Step 7 of 9

Lay pastry evenly on top of the filling mixture, tucking edges in if necessary. Make a small cut in center of pie crust so that steam can escape during baking. Brush top with milk. Wipe around pot with a paper towel to clean.

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut in 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
100g frozen peas
125ml crème fraiche
75g plain flour
200g puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut in 2.5cm cubes
3oz mushrooms, sliced
14fl. oz chicken stock
8fl. oz dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
3oz frozen peas
4fl. oz crème fraiche
2oz plain flour
7oz puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

Step 8 of 9

Select AIR FRY and set temperature to 180°C time to 10-15 minutes. Select START/STOP to begin.

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut in 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
100g frozen peas
125ml crème fraiche
75g plain flour
200g puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut in 2.5cm cubes
3oz mushrooms, sliced
14fl. oz chicken stock
8fl. oz dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
3oz frozen peas
4fl. oz crème fraiche
2oz plain flour
7oz puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

Step 9 of 9

When cooking is complete, remove pot from unit and serve with fresh vegetables.

25g unsalted butter
1 medium onion, diced
400g leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
800g boneless chicken breasts, cut in 2.5cm cubes
100g mushrooms, sliced
400ml chicken stock
250ml dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
100g frozen peas
125ml crème fraiche
75g plain flour
200g puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

0.88oz unsalted butter
1 medium onion, diced
14oz leeks, sliced
2 slices bacon, chopped into strips
2 garlic cloves, minced
1 tbsp Dijon mustard
28oz boneless chicken breasts, cut in 2.5cm cubes
3oz mushrooms, sliced
14fl. oz chicken stock
8fl. oz dry cider
Sprig of fresh thyme, finely chopped
1 bay leaf
½ tsp salt
½ tsp black pepper
3oz frozen peas
4fl. oz crème fraiche
2oz plain flour
7oz puff pastry, rolled to a round 2cm larger than pot.
Milk to glaze

Compatible with

Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System 7.5L

Allergies

Tip: Allergy Advice

Cooking mode

Utensils

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