Chicken and Mushroom Pie Filling

Ingredients

• 500g chicken thighs (boneless), cubed
• 250g mushrooms, quartered
• 1 onion, diced
• 1 leek, sliced
• 200ml chicken stock
• 100ml double cream
• 1 tsp dried thyme
• 1 tsp Dijon mustard
• 1 tbsp cornflour
• Salt and pepper
• Puff pastry, to top

Method

1. Place chicken, mushrooms, onion, and leek in the slow cooker.
2. Mix the stock, thyme, mustard, and seasoning. Pour over.
3. Cook on LOW for 6-7 hours.
4. Mix the cornflour with a little cold water, stir in, and cook for 15 more minutes.
5. Stir in the cream.
6. Transfer to a pie dish, top with puff pastry, and bake at 200°C for 25-30 minutes until golden.

Tips

Make the filling ahead and freeze it. When you want pie, thaw, top with pastry, and bake.