adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-cooker chicken pie filling
0 Likes
Prep Time:
10 minutes
Cook Time:
190 minutes
Total Time:
200 minutes
Delicious slow-cooked chicken pie filling for easy make-ahead pies anytime. Just add pastry and bake for a comforting meal.
Ingredients:
  • 1.5kg Australian Whole Chicken, cut into 8 portions
  • 1 corn cob, husks and silks removed
  • 2 bacon rashers, finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 leek, pale section only, thickly sliced
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g can creamed corn
  • 250ml chicken stock
  • 40.00 ml coarsely chopped tarragon
Instructions:
  • Preheat a large frying pan over medium-high heat. Sear the chicken in two batches for 2 minutes on each side until it turns golden brown. Then, transfer the chicken to a slow cooker.
  • With a small sharp knife, cut the corn kernels off the cob. Add them to the pan along with bacon, celery, carrot, leek, onion, and garlic. Sauté for 2 minutes until the onion softens. Transfer the mixture to the slow cooker and stir in the creamed corn and stock.
  • Cook the chicken on high for 3 hours (or low for 6 hours) until it falls off the bone. Transfer the chicken to a bowl using tongs and let it cool for 5 minutes. Shred the chicken using 2 forks, removing skin and bones. Return shredded chicken to the slow cooker, add tarragon, and season to taste. Let it cool before freezing the pie filling in airtight containers for up to 3 months.

Similar Recipes