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Slow Cooker Chicken Pot Pie Recipe
- Prep time 15 Minutes
- Cook time: 7 Hours
- Total time 7 Hours & 15 Minutes
- Serves 6
- 1 kg (2.2 lb) chicken thigh, cubed
- 1 onion, diced
- 2 carrots, diced
- 3 celery stalks, diced
- 2 tsp garlic, minced
- 2 tsp thyme, chopped
- 1 Tbsp parsley, chopped
- 50 ml (1.7 fl oz) white wine
- 300 ml (10.1 fl oz) chicken stock
- 150 g (5.3 oz) frozen peas
- 125 ml (4.2 fl oz) heavy cream
- 3 Tbsp cornstarch
- 4 Tbsp water
- Puff pastry sheets
- Egg, beaten
- In a slow cooker, add the chicken, onion, carrots, celery, garlic, thyme, parsley, white wine, and chicken stock.
- Cook on low for 6 hours.
- Mix the cornstarch and water until it forms a paste.
- Stir the cornstarch paste into the sauce along with the cream and frozen peas.
- Cook for 30 minutes on high or until thickened.
- Season to taste.
- Add the chicken pot pie filling into greased large ramekins and cover with puff pastry. Brush lightly with an egg wash.
- Bake in an oven at 200°C (390°F) or until golden brown.
- Serve & Enjoy.
- The pie filling is great without any pastry, so step seven and onwards is optional.
- You can use a large pie dish rather than small ramekins. I prefer to do individual pies, but one giant pie is much easier.
- Some pre-prepared buttermilk biscuits can be used instead of the puff pastry. Unfortunately, these may be hard to get your hands on in some countries.
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