A simpler slow cooker chicken pie with tender chicken, mushrooms, and onion in a creamy gravy, finished with an easy puff pastry topping.
ABy Annebala
Servings
4
2 tsp Worcestershire sauce
1 tsp Salt
0.5 tsp Black pepper
1 sheet Puff pastry
1.5 lb Chicken thighs, boneless and skinless
10 oz Mushrooms
1 piece Onion
1 cup Chicken stock
0.5 cup Double cream
2 tbsp Plain flour
Calories
1045 kcal
Protein
55g
Carbs
63g
Fat
64g
Fiber
3g
Sugar
6g
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Sarah M. · Melbourne, AU
Slow Cooker
1. Slice the mushrooms and finely chop the onion. Add the chicken thighs, mushrooms, onion, chicken stock, Worcestershire sauce, salt, and black pepper to the slow cooker.
2 tsp Worcestershire sauce,
1 tsp Salt,
0.5 tsp Black pepper,
1.5 lb Chicken thighs, boneless and skinless,
10 oz Mushrooms,
1 piece Onion,
1 cup Chicken stock
2. Cover and cook on low until the chicken is tender and fully cooked.
3. Shred or chop the chicken in the slow cooker. In a small bowl, stir the plain flour into the double cream until smooth, then stir it into the filling. Cook uncovered on high until the sauce thickens.
0.5 cup Double cream,
2 tbsp Plain flour
Assemble
4. Heat the oven to 200C. Spoon the filling into a pie dish and let it cool briefly.
Bake
5. Lay the puff pastry over the pie dish, trim the edge, and crimp to seal. Cut a small slit in the top.
1 sheet Puff pastry
6. Bake until the pastry is deep golden and the filling is bubbling at the edges. Rest briefly before serving.
Bake Pie
7. Lay the puff pastry over the pie dish, trim the edge, and crimp to seal. Beat the egg and brush it over the pastry. Cut a small slit in the top.
1 sheet Puff pastry
8. Bake for 25 to 30 minutes, until the pastry is deep golden and the filling is bubbling at the edges. Rest for 5 minutes before serving.
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