Chicken & Leek Pie

Submitted by Katrina Jenner

Chicken & Leek Pie

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Serving: 4
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins

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?Let us know how it was!

6 thoughts on “Chicken & Leek Pie”

  1. 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?

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