Slowcooker Creamy Chicken, Leek & Mushroom Pie

• total time: 3 hours 52 minutes

Ingredients

400g of chicken breast

300g of mushrooms halved

2 leeks

Salt & pepper

Fresh thyme 🍃

3 crushed garlic cloves

1 tbsp Dijon mustard

1 tsp nutmeg

Salt and pepper

2 tbsp crème fraiche or cream

1 bay leaf

450ml of chicken stock

1 egg

1 sheet of ready roll puff pastry

1 small Rosemary sprig

1 heaped tbsp cornflour to thicken sauce

Directions

Add all ingredients to the slowcooker except the pastry, egg, rosemary and crème fraiche

Cook on high for 3-4 hours or low for 7-8 if out all day then stir in the crème fraiche

Put your slowcooker lid on top of the pastry, cut round it and set it on top of your pie filling. Egg wash, add rosemary and bake in the oven (just the ceramic pot without lid) for 20-25 mins at 200.

This serves 4 adults but can stretch to 6 depending on serving size!