Chicken and Leek Pie Filling

Creamy chicken and leek filling made in the slow cooker. Top with puff pastry for a spectacular pie.

Ingredients

• 6 boneless chicken thighs, diced
• 2 large leeks, washed and sliced
• 150g mushrooms, sliced
• 150ml double cream
• 300ml chicken stock
• 1 tbsp Dijon mustard
• 1 tsp dried tarragon
• 1 tbsp cornflour mixed with 2 tbsp water
• Salt and pepper

Method

1. Place chicken, leeks, and mushrooms in the slow cooker.
2. Mix stock, mustard, and tarragon. Pour over.
3. Cook on Low for 4-5 hours.
4. Stir in cream and cornflour mixture. Cook 15 more minutes to thicken.
5. Transfer to a pie dish, top with puff pastry, and bake at 200°C for 20-25 minutes until golden.

Tips

You can make the filling a day ahead and keep it in the fridge. Then just top with pastry and bake when ready.