Slow Cooker Chicken Mushroom Pie Recipe

Slow cooker chicken mushroom pot pie recipe. Learn how to cook super delicious chicken pot pie filling in a slow cooker. #slowcooker #crockpot #chicken #dinner #pie
  • Yield: 6 servings
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    738
  • Fat

    46 g
  • Saturated Fat

    14 g
  • Polyunsaturated Fat

    11 g
  • Cholesterol

    129 mg
  • Sodium

    687 mg
  • Potassium

    475 mg
  • Carbohydrate

    52 g
  • Fiber

    3 g
  • Sugars

    4 g
  • Protein

    26 g

Slow cooker chicken mushroom pie recipe. Learn how to cook super delicious chicken pie filling in a slow cooker. I used homemade chicken stock, to make this delicious recipe. Also, use boneless and skinless chicken thighs or breasts, ground chicken works as well.

Learn hot make homemade puff pastry or use Jus-Rol Ready Rolled Puff Pastry Sheets 2 x 320g (640g)

Slow Cooker Chicken Mushroom Pie Recipe

You may also like Slow Cooker Mushroom Bread Pudding or Slow Cooker Chicken Jambalaya

Ingredients

  • 1 pound (480 g) boneless chicken thighs, cubed
  • 1 yellow onion, peeled and sliced
  • 1 leek, sliced
  • 1 carrot, peeled and sliced
  • 1/2 pouns (240 g) sliced mushrooms
  • 3 garlic cloves, peeled and crushed
  • 3 tablespoons all-purpose flour
  • 1 cup (250 ml) chicken stock
  • 1/2 cup (125 ml) dry white wine
  • 3 oz (90ml) double cream
  • 1 tablespoon dried thyme
  • 3 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/ teaspoon sugar
  • puff pastry (see note above)
  • 1 egg, beaten

Method

Step 1

In a medium pa, heat 1 tablespoon oil over medium-high heat. Add chopped onions, leeks, and carrots. Cook, stirring occasionally, until lightly browned and onions are translucent.

Step 2

Remove browned mixture from the pan and transfer to a slow cooker. Stir in mushrooms, crushed garlic and cubed chicken. Season with salt, black pepper, and dried thyme. Sprinkle over the flour, making sure the mixture is covered evenly.

Step 3

Pour the dry wine into the same pan. Increase heat to high and cook, stirring, for 2-3 minutes. Pour in the stock and mix well. Remove the mixture from the heat and pour over chicken and vegetable mixture.

Step 4

Stir in double cream, sugar, and bay leaf. Mix well.

Step 5

Close the pot and cook on low-heat setting for 6-8 hours.

Step 6

Turn off the cooker and open the lid. Discard bay leaf. Allow the mixture cool completely.

Step 7

Using an immersion blender, blend colled chicken mixture until smooth. Remove form the cooker and set aside.

Step 8

In a small mixing bowl, combine beaten egg and 1 teaspoon water. Whisk well to make a glaze. Transfer half of dough to a 9 1/2-inch glass pie plate with dough overlapping the top of the pan. Spoon filling into the dough. Transfer the remaining dough to the top of filling. Fold overlapping edges of the dough under to make a firm edge. Brush with egg glaze.

Step 9

Preheat the oven for 400 F (200 C) Bake in preheated oven for 20-25 minutes.

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