Who doesn’t enjoy a beautiful home-cooked pie, and this Slow Cooker Chicken and Leek Pie does the job, made with 1 kg skinless chicken thigh fillets, 2 tbsp cornflour, 1 leek (white and pale green part only), and 2 small carrots, finely diced.

To make your Chicken And Leek Pie in the slow cooker, coat chicken in 2 tbsp cornflour, mix with 1 leek and 2 diced carrots, 1 tbsp wholegrain mustard, and 420g condensed cream of chicken soup, then cook on low for 6 hours.

Curious about a no-fuss dinner? This slow cooker pie is your answer. Check out the full recipe and discover how easy gourmet can be!

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Can I use chicken breast instead of thigh fillets for this pie?

Yes, you can use chicken breast instead of thigh fillets for this pie. Swap in 1 kg of chicken breast, maintaining the same amount as the thigh fillets. Chicken breast might cook faster and be less moist, so monitor to avoid overcooking.

Is it possible to prepare the filling ahead of time?

Indeed, it’s possible to prepare the filling for the Chicken and Leek Pie ahead of time. You can mix the ingredients, including 1 kg of chicken, 2 tbsp cornflour, 1 leek, and 2 small diced carrots, then store it in the refrigerator overnight, enhancing flavors and saving time.

Slow Cooker Chicken And Leek Pie Ingredients

• 1 kg Chicken Thigh Fillets (skinless), chopped
• 2 tablespoons Cornflour
• 1 Leek (only the white and pale green parts)
• 2 small Carrots, finely diced
• 1 tablespoon Wholegrain Mustard
• 420 grams Condensed Cream of Chicken Soup (1 can)
• 1 teaspoon Dried Thyme
• 1-2 sheets Frozen Puff Pastry, depending on the size of your dish
• 1 Egg Yolk, lightly beaten for glazing

How To Make Slow Cooker Chicken And Leek Pie

1. Prep the Chicken: Begin by placing the chicken pieces into a large plastic bag. Add the cornflour and give it a good shake until the chicken is well coated. This helps to thicken the sauce later on.
2. Layer the Slow Cooker: Transfer the coated chicken to your slow cooker. Slice your leek lengthways into quarters, then chop thinly. Add these leeks to the cooker, along with the diced carrots, wholegrain mustard, cream of chicken soup, and dried thyme. Season with a dash of salt and pepper to taste. Stir everything thoroughly to ensure the ingredients are well combined.
3. Cook on Low: Secure the lid on your slow cooker and set it to cook on low for 6 hours. This slow cooking process allows the flavors to meld beautifully, creating a rich and savory filling for your pie.
4. Oven Preparation: When the slow cooker has done its magic, preheat your oven to 220°C (425°F). Prepare a pie dish or an ovenproof dish (about 2 litres [4 pints] in capacity) by lightly spraying it with oil. Transfer the chicken mixture from the slow cooker into this dish.
5. Assemble the Pie: Unroll the puff pastry and lay it over the top of your chicken filling. You might need to trim or join the pastry to fit your dish perfectly. Brush the pastry with the lightly beaten egg yolk, which will give it a gorgeous golden glow once baked. Remember to make a couple of small slits in the center of the pastry to let steam escape during baking.
6. Bake to Perfection: Place your pie in the preheated oven and bake for 15–20 minutes, or until you see the pastry puff up and turn a beautiful golden brown color.

Recipe Tips

• Ensuring a Crispy Bottom: Pre-bake your pie dish for 5-7 minutes before adding the filling to prevent a soggy bottom. This tip ensures the pastry remains flaky and crisp, enhancing the texture of the final dish.
• Thickening the Filling: If your filling is too runny, mix a tablespoon of cornstarch with water and stir it into the slow cooker during the last hour of cooking. This adjustment helps achieve the perfect pie filling consistency.
• Customizing Vegetables: Feel free to swap in seasonal vegetables or your favorites to tailor the pie to your taste preferences. This flexibility allows for a personalized touch, ensuring the pie meets your dietary needs and flavor desires.
• Making Ahead: Prepare the filling in advance and store it in the refrigerator overnight. This step not only enhances the flavors but also makes assembling the pie quicker and easier, ideal for busy cooks looking for time-saving strategies.

What To Serve With Chicken And Leek Pie

Serve your Chicken And Leek Pie with steamed green beans, roasted Brussels sprouts, mashed potatoes, a simple green salad, and glazed carrots.

How To Store Chicken And Leek Pie

In The Fridge:

Place any leftover Chicken And Leek Pie in an airtight container or wrap it securely with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. Ensure it’s completely cool before refrigerating to maintain its best quality.

In The Freezer:

Freezing is not recommended for the assembled and baked pie due to potential texture changes in the puff pastry and filling. Instead, freeze the filling separately and add fresh pastry when ready to bake for best results.

How To Reheat Chicken And Leek Pie

Reheat your Chicken And Leek Pie in an oven preheated to 180°C (350°F) for about 20-25 minutes, or until heated through. Cover with foil to prevent the pastry from burning.

Check out More Slow Cooker Recipes:

• Slow Cooker Steak Pie
• Slow Cooker Fish Pie
• Slow Cooker Steak And Mushroom Pudding