Slow Cooker Chicken Pie
A classic creamy chicken pot pie with a puff pastry top
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Servings: 6 people
- 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.
Calories: 738kcal | Carbohydrates: 52g | Protein: 26g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 129mg | Sodium: 687mg | Potassium: 475mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2306IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 4mg