December 9, 2015
4 hrs 15 mins
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
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
May 15, 2020
Lots of non cornflour thickening options here Eliza >>> HERE
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?
June 13, 2019
What could I use instead of the cream please
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!
July 13, 2018
Love this recipe!!!
January 25, 2016
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