Our version of classic comfort food! Slow Cooker Chicken Pie is a wonderfully rich and creamy pie packed full of chicken and vegetables. This recipe is as delicious as any you get at a gastro pub, and can be served up from the comfort of your own kitchen!
So, who doesn’t love a good pot pie when the weather is starting to turn (or even before then!)? They are a great alternative to serving up a Sunday roast, and are just as satisfying.
Making the perfect chicken pie
Cooking the pie filling in the slow cooker is a fantastic way to create this dish – it means the meat is guaranteed to be soft, and the longer cooking time really allows the herbs to infuse into the creamy sauce.
Granted, it has the extra step of constructing the pie lid with pastry at the end which takes a little more effort, but I can assure you that it’s definitely worth it!
Saying that, I do make it a bit easier for myself at this step by buying ready made and rolled puff pastry.
Sure, it’s great to make the pastry yourself but, when the end result is just as good and it saves time in the kitchen then I opt to take the easy route!
This recipe will comfortably make enough pie fillings for six good size individual pot pies. The dishes in the pictures are approximately 12cm long by 4cm deep, and if you don’t use it all you can always freeze what’s left over for another day.
Serve these up with the usual accompaniments such as mashed potato and vegetables, and enjoy!
Making the perfect Chicken Pie
- Filling temperature – Make sure the pie filling is completely cooled before topping it with pastry. Any warmth will melt the butter in the pastry and it won’t rise.
- Sharp knife – Ensure the knife you use to trim the excess pastry is sharp. A blunt knife will pull the pastry away from the dish rather than trim it.
- Egg – Brushing the top of the pie with egg will give it a lovely golden shine when it’s baked in the oven. Additionally the egg is used as a glue between the different layers of pastry.
Can I freeze Slow Cooker Chicken Pie?
The filling will keep in the freezer for up to three months. Alternatively you can keep it in the fridge for up to three days.
Ensuring the filling is cool, fill your pie dishes then follow the instructions to create the pastry lid and bake in the oven.
Slow Cooker Chicken Pie
- 500 g chicken thighs skinless and boneless and cut into 3-4cm chunks
- 1 onion sliced
- 1 leek sliced
- 1 carrot sliced
- 125 g mushrooms
- 3 garlic cloves crushed
- 3 tbsp flour
- 1 chicken stock cube
- 200 ml hot water if using chicken stock cube, else use this volume of chicken stock
- 150 ml white wine
- 100 ml cream or creme fraiche double cream
- 1 tbsp thyme
- 3 bay leaves
- 1/2 tsp salt salt flakes were used
- 1/2 tsp ground black pepper g
- 1/2 tsp sugar
- 550 g puff pastry 2 X 320g jus-roll ready rolled pastry sheets were used in this recipe
- 1 egg beaten
- In a pan lightly brown the chopped onions, leeks and carrots for a few minutes. Once the onions are translucent, transfer to the slow cooker and add the mushrooms, crushed garlic and chicken pieces.
- Season the meat and vegetables with the salt, pepper and thyme and then sprinkle over the flour and well to ensure an even coating.
- n the same pan used to brown the onions, pour in the white wine and cook on a high heat for 2-3 minutes (to cook off the alcohol). Then add in the chicken stock and hot water, ensure the stock cube is completely dissolved. Remove from the heat and pour over the meat and vegetables in the slow cooker.
- Add in the cream, sugar and bay leaves and stir well ensuring the cream mixes with the stock, and the meat and vegetables are completely covered in the sauce. Replace the lid and cook on low for 8 hours or high for 4 hours.
- Remove the pie filling from the heat so that it stops cooking and is allowed to cool before constructing the pie.
Constructing the pie
- Spoon the pie filling into each dish filling up to 1 cm beneath the rim of the dish.
- Roll out the pastry (or unravel if using ready made), then cut out six ½ cm strips long enough to cover the rim of each of the pie dishes.
- Brush a little beaten egg along the rim of each pastry dish and then press the strips of pastry onto the rim, brush again with egg. This will create a base for the pastry lids to sit on, with the aim of creating a good 'puff' of the pastry.
- Lay the sheets of pastry lightly over each dish, ensuring the edges are stuck to the strips of pastry lining the rims of the dishes. Lightly press down on the edges and trim off the surplus pastry with a sharp knife. Score the edges with a fork to secure the lids.
- Brush the top of the pies with beaten egg in the centre area only and cook in the oven for 20-25 mins or according to the directions on the ready made pastry packet. The pastry will rise up and become golden brown.
- Remove from the oven and serve immediately.