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Slow Cooker Creamy Chicken and Mushroom Pie

Slow Cooker Creamy Chicken and Mushroom Pie
 

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5 MINS


High for 3-4 hours or Low for 7-8 hours


4

INGREDIENTS
400g of chicken breast
300g of mushrooms halved
2 leeks
salt & pepper
fresh thyme
3 crushed garlic cloves
1 tbsp dijon mustard
1 tsp nutmeg
2 tbsp creme fraiche or cream
1 bay leaf
450ml of chicken stock
1 egg
1 sheet of ready roll puff pastry
1 small rosemary sprig
1 heaped tbsp cornflower to thicken sauce

METHOD

1.    Add all of the ingredients to the slowcooker except the pastry, egg, rosemary and creme fraiche.


2.    Cook on high for 3-4 hours or low for 7-8 hours if out all day, then stir in the creme fraiche.


3.    Put your slowcooker lid on top of the pastry, cut round it and set it on top of your pie filling. Egg wash, add rosemary and bake in the oven (just the ceramic pot without the lid) for 20-25 mins at 220 degrees.


TIP

If you decide to make this a vegetarian recipe, you can swap out the chicken for extra veggies for a filling and nutrious alternative. Serve with mash potatoes for the ultimate comfort meal! 

 

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