Submitted by Katrina Jenner
Chicken & Leek Pie
Serving: 4
Ingredients
- 5 chicken thighs - roughly chopped
- 1 onion, diced
- 1 leek - cut in half lengthways then cut into 1cm slices
- 1 tablespoon wholegrain mustard
- 1 cup chicken stock
- Good sprinkle tarragon
- 1/4 - 1/2 cup thickened cream
- Cornflour (to thicken)
- 2 sheets puff pastry
Instructions
- Put everything in the slow cooker except the cream, cornflour & pastry.
- Cook for 3-4 hours on high.
- When ready add cream & thicken with cornflour
- Line a pie dish with 1 puff pastry sheet.
- Pop in filling.
- Place other puff pastry sheet on top.
- Bake in moderate oven until pastry all crispy.
Tried this recipe?Scroll Down To Share What You Think
Very yummy!
Love this recipe!!!
Absolutely loved this recipe. I made it into individual pies and hubby said they tasted twice as good heated the next day!
What could I use instead of the cream please
How much cornflour? Mine was very chalky by the time it thickened enough. I used the exact Ingredients and method so not sure what happened? Should the mixture be runny still when it’s cooked?
Lots of non cornflour thickening options here Eliza >>> HERE
Made for the first time tonight, followed recipe exact.
Added a corn flour slurry at the end of cooking and cooked for a further 15 mins with the lid off and it thickened up nicely.
Made individual pies with my pie maker, short crust pastry on the bottom and puff pastry on the top, pies turned out perfect, everyone thoroughly enjoyed them, have enough left over mix to make pies again tomorrow night and will probably still have more mix left.
Overall a great dish and nice and easy to make
Awesome detailed feedback that really helps others too! Thanks Troy 🙂