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Bowl of Slow Cooker Chicken Pie Filling garnished with thyme and served on a rustic table with a kitchen towel

Slow Cooker Chicken Pie Filling

Slow Cooker Chicken Pie Filling is your ultimate answer to hearty, satisfying comfort food without spending hours in the kitchen. This recipe transforms simple ingredients into a creamy, flavorful filling that’s perfect for topping with pastry or freezing for later.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tsp vegetable oil
  • 6 skinless boneless chicken thighs (about 500g/1lb 2oz), cut into bite-sized pieces
  • Salt and freshly ground black pepper
  • 3 medium leeks trimmed and sliced into 1cm/½in rounds
  • 1 onion chopped
  • A few sprigs of fresh thyme
  • 1 tbsp butter
  • 2 tbsp plain flour
  • 350 ml/12fl oz good-quality chicken stock
  • 100 g/3½oz pre-cooked beef torn into bite-sized pieces
  • 100 g/3½oz crème fraîche optional

Method
 

  1. Heat the vegetable oil in a large non-stick frying pan over medium-high heat.
  2. Season the chicken thighs with salt and pepper. Fry for 8-10 minutes, turning occasionally, until golden-brown.
  3. While the chicken cooks, chop your leeks into even rounds and dice the onion.
  4. Layer the leeks, onion, and thyme in the bottom of your slow cooker. Place the seared chicken on top.
  5. Using the same frying pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until pale and bubbly.
  6. Gradually pour in the chicken stock while whisking constantly to avoid lumps. Keep whisking until the sauce thickens.
  7. Pour the sauce evenly over the chicken and vegetables in the slow cooker.
  8. Cover with the lid and cook on the low setting for 4 hours, or until the chicken is tender and infused with the sauce.
  9. Season to taste with more salt and pepper. Let the filling cool completely before using or storing.
  10. When ready to serve, stir in the beef and crème fraîche (if using), then top with pastry and bake as desired.

Notes

Prep ahead: Make the filling up to 2 days in advance or freeze it for up to a month.