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Slow Cooker Creamy Chicken & Mushroom Pie
The EASIEST pie & nicest slow cooker recipe you will make in your life, a crispy flaky pastry lid with creamy chicken & mushroom underneath? Sign me up!
SERVES
4
CALORIES
481
COOKING TIME
4-5 hours
DIFFICULTY
simple
Looking for a hassle-free yet satisfying dinner option that the whole family will love? Look no further than our Slow Cooker Chicken Pie recipe! With just a few simple steps, you can have a delicious homemade pie ready to serve in no time. For more slow cooker recipes you can pick up my first ever cookbook The Healthy Slow Cooker Book or my latest slowcooker book Slow Cooker Even Easier on Amazon today.
Tags:
- chicken |
- dinner |
- slow cooker |
- slowcooker |
Method
Step 1
To start, add all ingredients to the slowcooker except the pastry, egg, rosemary and crème fraiche.
Step 2
Cook the pie on high for 3-4 hours or low for 7-8 if out all day then stir in the crème fraiche.
Step 3
Put your slow cooker 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 lid) for 20-25 mins at 200º (390ºF).
Step 4
In just a short amount of time, you’ll have a hearty and comforting chicken pie that’s perfect for a cosy family dinner. Enjoy.
Ingredients
400g (14 oz) of chicken breast
300g (10 1/2 oz) of mushrooms halved
2 leeks
Salt & pepper
Fresh thyme
3 crushed garlic cloves
1 tbsp Dijon mustard
1 tsp nutmeg
2 tbsp crème fraiche or cream
1 bay leaf
450ml (15 fl oz) of chicken stock
1 egg
1 sheet of ready roll puff pastry
1 small Rosemary sprig
1 heaped tbsp cornflour to thicken sauce
