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Cheat’s slow cooker chicken and leek pot pies
Cheat’s slow cooker chicken and leek pot pies
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Prep Time:
10 minutes
Cook Time:
195 minutes
Total Time:
205 minutes
Whip up quick and delicious chicken and leek pot pies with flaky puff pastry topping.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1kg chicken thigh fillets
  • 2 x 300g tubs potato, leek and bacon soup
  • 83.33 gm thickened cream
  • 10.00 gm cornflour
  • 125.00 ml fresh flat-leaf parsley, chopped
  • 1 sheet frozen puff pastry, partially thawed
  • Mixed salad, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Sear the chicken in 2 batches for 4 minutes on each side until golden brown. Transfer the chicken to a 5.5-litre slow-cooker.
  • Place the garlic and soup into the slow cooker, cover, and cook on HIGH for 3 hours or until the chicken is tender.
  • Combine the cream and cornflour in a jug, then pour into the chicken mixture. Cook and stir for 5 minutes until bubbly. Mix in the parsley and season with pepper.
  • Preheat the oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Cut the pastry sheet in half, then slice it into 1cm strips. Arrange the strips on the tray, forming four portions. Shape each portion into a bundle, brush with egg, and bake for 10 to 12 minutes until golden and puffed. Divide the mixture among ramekins, top with pastry, and serve with a side salad.

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