Slow Cooker Chicken Mushroom Pie Recipe
2022-01-02- Cuisine: American
- Course: Main Dish
- Skill Level: Expert
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
738 -
Carbohydrates
52 g -
Cholesterol
129 mg -
Fat
46 g -
Fiber
3 g -
Protein
26 g -
Saturated Fat
14 g -
Serving Size
1 -
Sodium
687 mg -
Sugar
4 g -
Trans Fat
0 g -
Unsaturated Fat
8 g -
Potassium
475 mg
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 how to 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 cooked 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.
