Slow Cooker Creamy Leek and Chicken Pie

Name: Slow Cooker Creamy Leek and Chicken Pie
Prep time: 330 min
Total time: 330 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 lb Boneless skinless chicken thighs; 2 piece Leeks; 2 clove Garlic; 1 cup Chicken stock; 0.75 cup Heavy cream; 2 tbsp Cornstarch; 1 tsp Dijon mustard; 1 tsp Dried thyme; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbsp Butter; 1 sheet Puff pastry; 1 piece Egg

British · 330 mins

Chicken slow-cooked with leeks in a rich, silky sauce, then topped with golden pastry for a cozy pie.

A By Annebala

Servings

1.5 lb Boneless skinless chicken thighs
2 piece Leeks
2 clove Garlic
1 cup Chicken stock
0.75 cup Heavy cream
2 tbsp Cornstarch
1 tsp Dijon mustard
1 tsp Dried thyme
1 tsp Salt
0.5 tsp Black pepper
2 tbsp Butter
1 sheet Puff pastry
1 piece Egg

Calories

999 kcal

Protein

51g

Carbs

55g

Fat

65g

Fiber

Sugar

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Slow Cook

1. Trim and thickly slice the leeks, then add them to the slow cooker with the boneless skinless chicken thighs, garlic, chicken stock, Dijon mustard, dried thyme, salt, and black pepper.

1.5 lb Boneless skinless chicken thighs, 2 piece Leeks, 2 clove Garlic, 1 cup Chicken stock, 1 tsp Dijon mustard, 1 tsp Dried thyme, 1 tsp Salt, 0.5 tsp Black pepper
2. Cover and cook on low for 4 to 5 hours or on high for 2.5 to 3 hours, until the boneless skinless chicken thighs are very tender and cooked through.
Make Filling

3. Preheat the oven to 400F. Lift the boneless skinless chicken thighs onto a board, shred into large pieces, and return them to the slow cooker.
4. Stir the heavy cream into the slow cooker. Mix the cornstarch with a little of the hot cooking liquid in a small bowl until smooth, then stir it back in with the butter. Cook uncovered on high for 10 to 15 minutes, until the sauce is silky and thick enough to coat a spoon.

0.8 cup Heavy cream, 2 tbsp Cornstarch, 2 tbsp Butter
Assemble Pie

5. Spoon the chicken and leek filling into an ovenproof pie dish and let it cool for 5 minutes. Lay the puff pastry over the top, trim if needed, press the edges lightly to seal, and cut a few small steam slits. Beat the egg and brush it over the pastry.

1 sheet Puff pastry, 1 piece Egg
Bake

6. Bake for 20 to 25 minutes, until the puff pastry is deeply golden and crisp and the filling is bubbling at the edges. Rest for 5 to 10 minutes before serving.

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