Chicken & Leek Pie
December 9, 2015
- Prep: 15 mins
- Cook: 4 hrs
-
15 mins
4 hrs
4 hrs 15 mins
- Yields: 4-6 servings
Directions
1Put everything in the slow cooker except the cream, cornflour & pastry.
2Cook for 3-4 hours on high.
3When ready add cream & thicken with cornflour
4Line a pie dish with 1 puff pastry sheet.
5Pop in filling.
6Place other puff pastry sheet on top.
7Bake in moderate oven until pastry all crispy.
Submitted by Katrina Jenner
6 Reviews
Eliza
May 13, 2020
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?
Tricia
June 13, 2019
What could I use instead of the cream please
Lisa
June 11, 2019
Absolutely loved this recipe. I made it into individual pies and hubby said they tasted twice as good heated the next day!
Katy
July 13, 2018
Love this recipe!!!
Ashley
January 25, 2016
Very yummy!
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Paulene @ Slow Cooker Central
May 15, 2020
Lots of non cornflour thickening options here Eliza >>> HERE