This Slow Cooker Chicken Pie recipe takes a little more effort than most, but the extra effort is oh so worth it! Absolutely perfect for a cold and rainy Sunday afternoon.
about 5 hours on high
500g boneless and skinless chicken thighs, chopped into chunks, fat trimmed
2 shallots, finely chopped
2 garlic cloves, crushed
1 leek, chopped (approx 200g)
200ml white wine
200ml creme fraiche
100ml chicken stock
5 sprigs of tarragon, leaves picked
1 carrot, diced
Handful of frozen peas
Pack of Jus-Roll puff pastry
1 egg, beaten
3 tbsp plain flour
1 tbsp olive oil for frying
Salt and pepper to season
Turn the slow cooker on low, and heating the oven according to the instructions on the puff pastry. Brown the chicken thighs in a little oil, then transfer to the slow cooker.
Fry the leek, carrot and shallots, until the shallots turn translucent. Add the crushed garlic and fry for a further minute. Cover the vegetables in the pan with the flour, then add the wine and allow it to boil down slightly. Add the chicken stock, then the creme fraiche and tarragon. Season well, and stir to combine. Transfer into the slow cooker, and cook on low for 8 hours, or 5 hours on high.
Half an hour before the slow cooking has completed, add the peas into the slow cooker.
Transfer the contents of your slow cooker to the pie dish (DO NOT use the slow cooker pot as the pie dish, the oven will crack it!). Roll out the puff pastry as per the packet instructions, to the thickness of a £1 coin. Brush the edges of the dish with the egg, then press a thin strip of the puff pastry onto the edge of the pie dish.
Cover the dish with the rolled puff pastry, then push down the edges with a fork to seal them. Trim the excess pastry with a sharp knife.
PIerce a small air hole into the centre of the pie, then brush with the beaten egg. Cook the pie as per the packet instructions until the pastry is beautifully golden and has risen nicely!