Name: Slow cooker chicken and leek pie recipe
Prep time: 20 min
Cook time: 380 min
Total time: 400 min
Yield: 6
Ingredients: 1 kg skinless chicken thigh fillets, chopped; 40.00 ml cornflour; 1 leek, white and pale green part only; 2 small carrots, finely diced; 20.00 ml wholegrain mustard; 420g can condensed cream of chicken soup; 1 tsp dried thyme; 1–2 sheets frozen puff pastry; 1 egg yolk, lightly beaten

by Paulene Christie Last updated on 07/03/2023

Who doesn’t love a beautiful home-cooked pie – especially when the flavours of chicken and leek go together so well! Slow Cooker Central queen, Paulene Christie likes to serve this with sweet potato mash and peas, or other steamed green vegetables of your choice. She uses this filling to make a large family pie, but it could be used to make individual pies in a pie maker. It can also be served without any pastry topping as a chicken and leek casserole. - Australia's Best Recipes Team

Ingredients

1 kg skinless chicken thigh fillets, chopped
2 tbsp cornflour
1 leek, white and pale green part only
2 small carrots, finely diced
1 tbsp wholegrain mustard
420g can condensed cream of chicken soup
1 tsp dried thyme
1–2 sheets frozen puff pastry
1 egg yolk, lightly beaten

Method

Step 1

Place chicken in a large plastic bag with the cornflour and shake to coat. Add the floured chicken to the slow cooker.
Step 2

Cut the leek lengthways into quarters then thinly slice. Add to slow cooker, along with the carrots, mustard, soup and thyme. Season with salt and pepper and give everything a good stir to combine.
Step 3

Cover and cook on low for 6 hours.
Step 4

Preheat the oven to 220°C (425°F). Lightly spray a large (about 2 litre [4 pint] capacity) pie dish or ovenproof dish with spray oil. Add the chicken mixture.
Step 5

Cover top of pie dish with pastry, trimming and joining to fit as needed. Brush with beaten egg yolk. Make 2 small slits in the pastry centre to allow steam to escape.
Step 6

Bake for 15–20 minutes or until golden brown.