A classic Chicken and Vegetable Pie that you can slow-cook for an easy weeknight meal, made with juicy chicken, leeks, crispy bacon, celery, and sweet corn. This tender, savory dinner recipe is perfect after 5 hours and 20 minutes of cooking, serving 6 people.

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Recipe Ingredients

• 60 g (2¼ oz or ½ cup) cornflour (cornstarch)
• 1 kg (2 lb 4 oz) chicken thigh fillets, cut into 3 cm (1¼ in) pieces
• 3 tablespoons olive oil
• 20 g (¾ oz) butter
• 2 bacon rashers, coarsely chopped
• 2 leeks, halved lengthways and thinly sliced
• 2 celery stalks, cut into 1 cm (½ in) slices
• 2 garlic cloves, finely chopped
• 250 ml (9 fl oz or 1 cup) chicken stock
• Kernels from 2 corn cobs
• 6 puff pastry sheets
• 1 egg, lightly beaten
• 140 g (5 oz or 1 cup) frozen peas
• Handful of coarsely chopped parsley
• 3 tablespoons crême fraîche or sour cream

How To Make Slow Cooker Chicken and Vegetable Pie

1. Prepare the Chicken: Place the cornflour in a bowl, season with salt and pepper, and coat each chicken piece evenly with the mixture.
2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Working in batches, cook the chicken for about 5 minutes, turning to brown all sides, then transfer to the slow cooker.
3. Sauté the Vegetables: In the same pan, add the remaining oil and butter. Cook the bacon, leeks, celery, and garlic for about 4 minutes, stirring until the leeks start to soften. Transfer this mixture to the slow cooker, adding the chicken stock and corn kernels. Season lightly with salt and pepper.
4. Slow Cook: Set the slow cooker to low and cook for 5 hours, allowing the chicken and vegetables to become tender and full of flavor.
5. Bake the Pastry: While the slow cooker finishes, preheat your oven to 180°C (350°F or Gas 4). Pleat the edges of each puff pastry sheet into a rough circle, place on lined baking sheets, and brush with the beaten egg. Bake for 25-30 minutes, or until the pastry is golden and cooked through.
6. Finish and Serve: Add the parsley, frozen peas, and crême fraîche to the slow cooker, stirring gently. Let cook for an additional 10 minutes until everything is warmed through. Serve by ladling the chicken mixture into bowls and topping each with a crispy puff pastry lid.

Recipe Tips

• For added flavor, swap in chicken breast or a mix of thighs and breasts, but keep an eye on the cooking time to prevent the leaner breast meat from drying out.
• Want extra veggies? Try adding sliced carrots, chopped zucchini, or bell peppers in the last hour of cooking to keep them tender-crisp and preserve their vibrant colors.
• If you prefer a dairy-free option, substitute the crême fraîche with coconut cream or a plant-based yogurt for a creamy texture without any dairy.
• To enhance the puff pastry’s flavor, sprinkle a pinch of sea salt or a dash of smoked paprika on the egg wash before baking for a subtle flavor twist.
• For a quicker meal, prep the veggies the night before and refrigerate, then start cooking in the morning to reduce your prep time on a busy day.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Fish Pie
• Slow Cooker Steak and Guinness Pie
• Slow Cooker Chicken And Leek Pie
• Slow Cooker Steak And Mushroom Pudding