Chicken and Vegetable Pie Filling. A yummy, creamy chicken blend that’s like a big hug in a bowl when eaten with mashed potatoes. It turns into a super tasty pie full of veggies when you wrap it in crust.
This easy slow cooker recipe makes tender chicken with colorful veggies like carrots, corn, and spinach in a smooth cream sauce. Perfect for cozy family meals! Serve over mash for comfort food or bake in pastry for pies. Lactose-free option with Zymil cream. Slow cooks all day for big flavor.
Prep Time: 10 minutes
Cook Time: 6 hours
Ingredients
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1 kg chicken thigh pieces
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6 bacon slices, chopped small
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2 big carrots, chopped small
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1 swede, chopped small
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250 g sweet potato, chopped small
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1 1/2 cups corn kernels
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1 big zucchini, chopped small
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250 g mushrooms, sliced thin
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2 spring onions, chopped
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4 garlic cloves, chopped fine
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1 tsp chicken stock powder
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2 tsp thyme leaves
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2 bay leaves
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100 g spinach leaves
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1 cup cream
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1-2 tbsp cornflour (depends on liquid amount)
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Cracked black pepper
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Salt
Extras for Pies
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Mashed potato or sweet potato (for shepherd’s or cottage pie)
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Pastry dough (for regular pies)
Notes
We pick Zymil cream to keep it lactose-free.
Chicken and Vegetable Pie Filling: Directions
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Put everything in the slow cooker bowl except spinach, cream, cornflour, pepper, and salt.
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Cook on low heat for 5-6 hours (works great in a 5.5L Contempo slow cooker).
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About 1 hour before done, mix in spinach. Add salt and pepper to taste, plus cream (check notes). Stir well.
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When ready, use for pies or spoon over mash.
For Pies
Shepherd’s or Cottage Pie:
Move mix to an oven dish. Top with mash. Bake in oven or under grill till top is brown and crunchy.
Pie Maker Pies:
Get pastry ready for pie maker. Line it with pastry bottom. Fill with mix. Add pastry top. Cook till golden.
Oven Pies:
Line pie dish with pastry. Add mix. Cover with pastry top. Bake at 180°C till golden.
Notes
If there’s lots of liquid, stir 1 or 2 tbsp cornflour into the cream first before adding to the mix.