This slow cooker chicken pie is proper comfort food without the faff of standing over the hob. The chicken cooks gently until tender, the vegetables soften into a creamy sauce, and all you need to do at the end is add a golden puff pastry lid.

It is a brilliant recipe for using cheaper chicken thighs, leftover roast chicken, reduced-price veg or whatever is lurking in the freezer. You get all the flavour of a homemade chicken pie, but with much less effort and washing up.

Slow Cooker Chicken Pie Recipe

This recipe makes a rich, creamy chicken pie filling in the slow cooker, then finishes it with puff pastry in the oven. Pastry does not crisp properly inside a slow cooker, so baking the topping separately or finishing the pie in an oven dish gives you the best result.

Recipe at a Glance

Ingredients

You do not need anything fancy for this slow cooker chicken pie. Most of the ingredients are freezer, fridge or cupboard staples.

• 700g boneless chicken thighs or chicken breast, diced
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, sliced
• 1 leek, sliced and well washed
• 2 garlic cloves, crushed
• 300ml chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley, or 1 tablespoon fresh parsley
• 1 tablespoon Dijon mustard or English mustard, optional
• 150ml double cream, single cream or crème fraîche
• 2 tablespoons cornflour
• 150g frozen peas
• 1 sheet ready-rolled puff pastry
• 1 egg, beaten, or a splash of milk for glazing
• Salt and black pepper

Budget Ingredient Swaps

• Chicken thighs: Usually cheaper than breast and less likely to dry out in the slow cooker.
• Frozen mixed vegetables: Use instead of fresh carrots, peas and leeks if that is what you have.
• Leftover roast chicken: Add cooked chicken for the final 45 to 60 minutes rather than cooking it from the start.
• Value puff pastry: Supermarket own-brand pastry works perfectly well for this recipe.
• Milk instead of cream: Use milk for a lighter sauce, but thicken it well with cornflour.

Equipment Needed

• Slow cooker
• Chopping board and sharp knife
• Measuring jug
• Small bowl for mixing cornflour
• Pie dish or ovenproof baking dish
• Baking tray, useful for catching any bubbling sauce
• Pastry brush, optional

How to Make Slow Cooker Chicken Pie

Step 1: Add the Main Filling Ingredients

Put the diced chicken, onion, carrots, celery, leek and garlic into the slow cooker. Pour over the chicken stock, then stir in the thyme, parsley, mustard if using, and a good pinch of black pepper.

Go easy on the salt at this stage, especially if your stock cube or stock pot is already salty. You can adjust the seasoning later once the sauce has thickened.

Step 2: Cook Until the Chicken Is Tender

Put the lid on and cook for 4 hours on high or 6 to 7 hours on low. The chicken should be cooked through and tender, and the vegetables should be soft.

If you are using chicken breasts, try not to cook them for too long as they can become dry. Chicken thighs are more forgiving and ideal for slow cooker recipes.

Step 3: Thicken the Creamy Chicken Pie Filling

Mix the cornflour with 3 tablespoons of cold water in a small bowl until smooth. Stir this into the slow cooker, then add the cream or crème fraîche and frozen peas.

Cook on high for another 20 to 30 minutes with the lid slightly ajar if your slow cooker allows it. This helps the sauce thicken. The filling should be creamy, spoonable and not too watery.

Taste and add more salt, pepper or herbs if needed.

Step 4: Add the Pastry Lid

Preheat the oven to 200°C, 180°C fan or gas mark 6. Spoon the slow cooker chicken pie filling into a pie dish or baking dish.

Unroll the puff pastry and lay it over the top. Trim any large overhang, press the edges gently onto the dish, then make a small slit in the middle to let steam escape. Brush with beaten egg or milk.

Step 5: Bake Until Golden

Place the dish on a baking tray and bake for 20 to 25 minutes, or until the pastry is puffed, crisp and golden brown. Let the pie sit for 5 minutes before serving, as the filling will be very hot.

Money-Saving Tips for Chicken Pie

Chicken pie is already a good stretch meal, but a few small tricks can make it even better value.

• Bulk it out with veg: Mushrooms, sweetcorn, spinach, diced potato and frozen mixed vegetables all work well.
• Use less chicken: You can reduce the chicken to 500g and add extra vegetables or a tin of drained butter beans.
• Buy reduced chicken: If you find yellow-sticker chicken, freeze it on the day of purchase if you are not using it straight away.
• Make individual pies: Use ramekins or small dishes to portion the filling, which helps avoid waste.
• Serve with cheap sides: Mash, boiled potatoes, cabbage, carrots or frozen peas keep the meal filling without costing much.

Recipe Variations

Chicken and Leek Slow Cooker Pie

Double the leek and leave out the celery for a classic chicken and leek pie flavour. A little wholegrain mustard also works nicely here.

Chicken, Ham and Mushroom Pie

Add 150g chopped cooked ham and 150g sliced mushrooms. Ham is salty, so taste before adding extra seasoning.

Leftover Roast Chicken Pie

Cook the vegetables, stock and herbs first, then add shredded cooked chicken, cream, peas and cornflour for the final 45 to 60 minutes. This stops the chicken becoming stringy.

Dairy-Free Chicken Pie

Use a dairy-free cream alternative and check that your puff pastry is suitable, as many ready-made puff pastry sheets are accidentally dairy-free but not all of them.

Shortcrust Chicken Pie

If you prefer shortcrust pastry, use it in the same way as the puff pastry topping. It will give a more traditional, sturdy pie lid.

What to Serve with Slow Cooker Chicken Pie

This creamy chicken pie is hearty, so the best sides are simple. Try it with:

• Mashed potatoes
• Boiled new potatoes
• Steamed greens
• Roasted carrots
• Garden peas
• Sweetcorn
• Pickled red cabbage
• Buttered savoy cabbage

If you want to keep costs down, serve smaller pie portions with extra vegetables and potatoes. The creamy sauce goes a long way.

Storage and Reheating Tips

Storing Leftovers

Allow leftover chicken pie to cool, then store it in an airtight container in the fridge for up to 2 days. If the pastry is already on the pie, it will soften in the fridge but it will still taste good.

Freezing

The chicken pie filling freezes well before the pastry is added. Cool it completely, portion into freezer-safe containers and freeze for up to 3 months. Defrost in the fridge overnight before reheating and topping with pastry.

You can freeze a fully assembled pie, but the pastry texture is usually better when added fresh.

Reheating

Reheat the filling or cooked pie until piping hot all the way through. If reheating in the oven, cover loosely with foil if the pastry is browning too quickly. Do not reheat leftovers more than once.

Food Safety Notes

• Chicken should be cooked through with no pink meat.
• Keep raw chicken separate from ready-to-eat foods.
• Wash hands, boards and utensils after handling raw chicken.
• Cool leftovers promptly and refrigerate once cool.
• Reheat leftovers until piping hot throughout.

Common Mistakes to Avoid

Adding Too Much Stock

Slow cookers do not reduce liquid like a pan on the hob. Stick to around 300ml stock, then thicken the sauce near the end.

Putting Pastry in the Slow Cooker

Puff pastry needs dry oven heat to rise and crisp. In the slow cooker it turns soft and doughy, so always bake it separately or finish the pie in the oven.

Skipping the Thickener

A pie filling needs body. Cornflour is quick, cheap and easy, and it helps turn the stock and cream into a proper sauce.

Overcooking Chicken Breast

Chicken breast cooks faster than thighs. If your slow cooker runs hot, check it earlier to avoid dry chicken.

FAQs

Can you put raw chicken in a slow cooker for chicken pie?

Yes, raw chicken can be cooked in the slow cooker as long as it is cooked through properly. Dice it evenly, keep the lid on during cooking, and make sure the chicken is piping hot with no pink meat.

Can I make slow cooker chicken pie without cream?

Yes. You can use milk, crème fraîche, cream cheese, evaporated milk or a dairy-free alternative. If using milk, thicken the sauce well with cornflour so the filling is not runny.

Can I use cooked chicken instead?

Yes. Add cooked shredded chicken towards the end of cooking, usually for the last 45 to 60 minutes, so it heats through without drying out.

Why is my chicken pie filling watery?

There may be too much stock, or the lid may have trapped lots of steam. Stir in a cornflour slurry and cook on high for 20 to 30 minutes. Leaving the lid slightly ajar can help the sauce thicken.

Can I make this chicken pie filling ahead of time?

Yes. Make the filling, cool it, then keep it in the fridge for up to 2 days. Add the pastry and bake when you are ready to eat.

Can I cook the pastry separately?

Yes, and it is a handy option. Cut the puff pastry into squares or rounds, bake them on a tray until golden, then place them on top of each serving. This keeps the pastry crisp and makes leftovers easier to store.

What vegetables work best in slow cooker chicken pie?

Carrots, leeks, celery, peas, mushrooms, sweetcorn and spinach all work well. Root vegetables should be diced fairly small so they soften properly.

Can I make this in a large batch?

Yes, as long as your slow cooker is big enough and not overfilled. Batch cook the filling, freeze it in portions, then add fresh pastry when you want an easy chicken pie dinner.