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Slow cooker chicken and mushroom pie

slow cooker chicken and mushroom pie filling

Course Main Course
Cuisine British
Keyword chicken, mushroom, pie, slow cooker
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 2 servings

Ingredients

  • 250 ml white wine
  • 2 tbsp of plain flour
  • salt and pepper
  • stock cube or stock pot
  • 1 tin of sliced mushrooms or 300g fresh mushrooms
  • 400 g chicken breast
  • 1 tsp thyme or tarragon or rosemary
  • 20 g butter
  • 50 g frozen filo pastry sheets approximate weight

Instructions

Slow cooker chicken mushroom pie filling

  1. Whisk together 250ml of white wine, 2 tablespoons of plain flour and salt + pepper. Either whisk it in a jug, to measure the wine, or directly in your slow cooker pot to save effort.

  2. Add your chicken and the mushrooms. 

  3. Crumble in a stock cube or add a stock pot.

  4. Add a little thyme, tarragon or rosemary depending on your preferred flavour.

  5. Cook on low for 8+ hours. If you want to keep larger chunks of chicken then used diced chicken and cook for 4-5 hours on low or 3 hours on high.

Filo pie topping

  1. Pour your filling into a pie tin.

  2. Melt your butter.

  3. Dip your filo pastry sheets in and then lay on top of the slow cooker chicken mushroom pie filling.

  4. Cook at gas mark 5 (190C) for 25-30 minutes. As soon as the top is golden brown it is ready for serving.