Go Back

Creamy Chicken and Vegetable Pie Filling

A creamy chicken mix that when served with mash is comfort food in a bowl but also makes a lush creamy chicken and vegetable pie when enclosed in pastry
No ratings yet
Print Recipe Pin Recipe Add to Favourites
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients
 

  • 1kg Chicken thigh fillets
  • 6 rashers Bacon, diced
  • 2 large Carrots, diced
  • 1 Swede, diced
  • 250g Sweet Potato, diced
  • 1 1/2 cups Corn
  • 1 large Zucchini, diced
  • 250g Mushrooms, sliced
  • 2 Spring Onions/Scallions, chopped
  • 4 Garlic cloves, finely diced
  • 1 tspn Chicken stock powder
  • 2 tspn Thyme leaves
  • 2 Bay leaves
  • 100g Spinach
  • 1 cup Cream
  • 1- 2 tblspns Cornflour, depending on how much liquid is produced
  • Cracked Pepper
  • Salt

EXTRAS for Pies

  • Mashed Potato/Sweet Potato if doing Shepherd's/Cottage pie
  • Pastry for regular pies

NOTES

  • We use Zymil cream for lactose free

Instructions
 

  • Place all ingredients EXCEPT spinach, cream, cornflour, pepper and salt in slow cooker bowl
  • Cook on LOW for 5-6hrs (Contempo 5.5L sc)
  • With approx 1hr remaining add spinach, season with salt and pepper to taste and cream (see NOTES) into chicken mix and stir through
  • When filling is ready prepare pies or serve with mash

PIES

  • To make Shepherd's/Cottage Pie: transfer to an ovenproof dish and cover with mash, place in oven/under grill until top has browned/crisped
  • To make regular pies using a pie maker: Prepare pastry for pie maker, line pie maker with pastry, add filling and top with pastry
  • Cook until golden
  • To make regular pies using an oven: Line pie dish with pastry, add filling, top with pastry lid.
  • Cook in 180°c oven until golden

NOTES

  • Depending on how much liquid has been produced mix 1 or 2 tblspns of cornflour into the cream before adding cream to chicken mix
Tried this recipe?Scroll Down To Share What You Think