This recipe for Easy Chicken Pot Pie with ham and leeks begins in the slow cooker and finishes in the oven. A tasty weeknight dinner!
When I first moved to England, the word pie really confused me. People talked about pie and they never meant sweet pies. It was always a pork pie, or steak & mushroom and I quickly realized that pie in this country is not only different, but it’s AMAZING! Some pies are topped with pastry, others with potato.
I make a baked casserole that’s very English, called a hot pot. Just click on this link for, Cottage Pie Topped with Scalloped Potato Gratin, it’s delicious!
This pot pie is made in the slow cooker and doesn’t go in the oven until the end so you can throw it on before you go to work and come home to a homemade Chicken Pot Pie!
Why This Recipe Works
- This pie can be made with just leeks but the addition of potatoes and carrots gives it extra heartiness.
- Coating the meat in flour is essential for sealing the flavor.
- Parsley adds a subtle flavor profile that complements the ingredients perfectly.
What to serve with Easy Chicken Pot Pie
Add your favorite vegetables to the pie filling, mushrooms work well, use whatever inspires you.
How to Make Easy Chicken Pot Pie
- Chop the meat into bite-sized chunks.
- Brown the meat then coat with flour.
- Add stock bring to the boil.
- Saute leeks and onions, season, add potatoes.
- Pour the vegetables and meat mixture into the slow cooker.
- Cook for around 3 to 6 hours.
- Place filling into a casserole dish and cover with pastry.
- Bake in the oven until the pastry is brown.
- Serve and enjoy!
Step by Step Instructions
Cut ham, ham steak, and chicken thigh cut into chunks.
Brown the. meat in a pan and then coat in flour.
Add stock, bring to a boil, thicken and pour the whole thing into the slow cooker.
Saute the leeks, onion, season with salt and pepper, then add parsley and the potatoes before adding it all to the slow cooker with the sauce and meat.
Cook it on the lowest setting for 3 – 6 hours (not all slow cookers are created equal). When you’re ready, separate the mixture into personal-sized casserole dishes (or one big one), top with puff pastry, and crimp the edges.
I added a little decoration with the spare pastry, but that’s optional. Prick the pastry with a fork.
Brush with an egg wash.
Brushing the crust with egg wash will help to seal the crust and stop the filling from making the crust soggy.
Bake until golden brown. Serve and enjoy!
Make ahead and Storing Instructions ❄
Make Ahead: You can make this dish ahead by following all the step up until adding the crust to the pie. Keep the filling in the fridge for up to 3 days. Follow the rest of the steps when ready to bake.
Refrigerate: Cover the pie with foil or plastic wrap and keep it in the refrigerator for around 3 to 5 days.
Freeze: Wrap the pie tightly with plastic wrap foil, or a heavy-duty freezer bag. Freeze for up to 3 months.
A pot pie is simply a pie made with meat or vegetables and topped with a pastry topping.
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Let’s Make Easy Chicken Pot Pie
For the filling:
- 4 cups chicken stock
- 4 chicken thighs skinned
- 4 tablespoons olive oil
- 3 leeks trimmed and cut into slices
- 1 large onion chopped
- 2 tablespoons flour
- 8 ounces ham steak cut into chunks
- 2 carrots peeled and sliced
- 3 potatoes peeled and cubed
- salt and pepper to taste
- a good handful of fresh parsley chopped
- 1 package frozen puff pastry thawed
- 1 tablespoon egg beaten with 1of cold water
- Heat 2 tablespoons of the oil in a large frying pan. Add the chicken and ham and brown the meat.
- Sprinkle the flour over the browned meat and stir to coat.
- Add the stock, bring to a boil to thicken and add the mixture to the slow cooker.
- Add the remaining oil to a separate pan over medium heat. Stir in the leeks & onion and fry gently for two minutes, stirring occasionally until just softened. Add the carrots and cook for a further minute.
- Add the chopped parsley and potatoes.
- Season the mixture, to taste, with salt and black pepper.
- Pour into the slow cooker with the sauce mixture.
- Cook on low for 3 – 6 hours.
- Preheat the oven to 400f˚/200˚c
- Roll the pastry to about a ¼ inch thick (if not ready-rolled)
- Separate the mixture into 4 individual casserole dishes (or one big one)
- Cover each with pastry, crimp the sides, prick the center with a fork and brush with the egg wash.
- Bake for 30 to 35 minutes or until golden brown.
- Allow to cool slightly before serving (about 5 minutes).
Tips + Notes
- Brushing the crust with egg wash will help to seal the crust and stop the filling from making the crust soggy.