Slow Cooker Chicken Pie

5 from 10 votes

This tasty chicken pie has a creamy filling flavoured with herbs. The filling is cooked in the slow cooker, then popped in a pie dish and baked in the oven to cook and crisp the pastry, so is great for making ahead for busy days.

Course Main Course

Cuisine American, British

Prep Time 15

Cook Time 4 35

Total Time 4 50

Servings

Calories 325kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

2 tbsp olive oil
600 g chicken thigh fillets
2 leeks
1 onion
45 g plain flour (all-purpose flour)
150 ml water boiling
1 chicken stock cube
100 g ham chunks
3 g curly parsley
150 ml creme fraiche
½-1 tsp lemon zest
1 sheet ready-rolled shortcrust pastry

UK Measurements - US Measurements

Instructions

Cut the chicken thighs into chunks, heat 1 tbsp olive oil in a pan and brown them off all over. Place in slow cooker.
600 g chicken thigh fillets
Slice the onion and leeks, fry in another tbsp olive oil until soft.
2 leeks, 1 onion
Add the plain flour, stir so it coats all the ingredients. Transfer to slow cooker.
45 g plain flour (all-purpose flour)
Add chicken stock (made with stock cube and boiling water), ham chunks, chopped parsley, creme fraiche, lemon zest and salt and pepper. Stir.
150 ml water, 1 chicken stock cube, 100 g ham chunks, 3 g curly parsley, 150 ml creme fraiche, ½-1 tsp lemon zest
Cook on high for 3-4 hours until fully cooked. Leave to cool.
Transfer the filling to a pie dish once cool.(Letting the filling cool ensures the pastry lid won't go soggy).
Place the pastry sheet on top of the pie dish, trim to size, crimp the edges using a fork, brush with a little oil or beaten egg, cut out a steam hole in the centre.
1 sheet ready-rolled shortcrust pastry
Preheat oven to 200 degrees C (fan) and cook for 35-38 minutes until the pastry is golden brown.
Serve right away, with green veg and bread to get every last bit of the tasty sauce!

Notes

Variations

Try these variations on the recipe too:

Vegetarian - leave out the chicken and ham and add diced mushroom, carrot and red peppers or Quorn chunks
Bacon - add fried bacon sliced into pieces
Turkey - replace the chicken thigh with diced turkey thigh.

Freezing

You can freeze the cooked pie filling to use at a later date. Transfer the cool filling to a freezer bag and freeze for up to 6 months. Defrost before use. Then put in a pie dish, top with pastry and cook following the instructions.

Alternatively, freeze the pie assembled before baking the pastry lid. Wrap the whole pie dish in a layer of foil and clingfilm then freeze. If doing this, defrost the pie fully then bake as stated in the recipe. Not suitable for cooking from frozen.

Nutrition