Chicken And Bacon Pie Slow Cooker

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I have a few health problems, which means there are days when I'm at home in agony. I still want to make a dinner for my family, but don't always have lots of effort to put in. This slow cooker chicken and mushroom pie filling is PERFECT for these days!

Today I want to share with you one of my easiest recipes ever! You can use leftover wine,if you're the type of person who has leftover wine, or stock, if you're not.

An easy chicken pie recipe! Super simple, frugal, a chicken pot pie made with soup! #Chicken #Soup #ChickenRecipes #ChickenPie #Leftover #LoveYourLeftovers #RoastDinner #RoastChicken

It is really an absolute doddle and you can have this slow cooker chicken mushroom pie filling in your slow cooker in minutes.

If you're looking for some inspiration for other slow cooker recipes then be sure to check out my Easy slow cooker recipes (UK recipes).

Ingredients for slow cooker chicken mushroom pie filling

250ml white wine

2 tablespoons of plain flour

Salt and pepper

Stock cube or stock pot

400g chicken breast

1 tsp of thyme, tarragon or rosemary

1 tin of sliced mushrooms or 300g fresh mushrooms

20g butter

50g frozen filo pastry sheets

No yeast flatbreads in a silver serving dish

Method for slow cooker chicken mushroom pie filling

Whisk together 250ml of white wine, 2 tablespoons of plain flour and salt and pepper. Either whisk it in a jug, to help with measuring out the wine, or directly in to your slow cooker pot to save yourself a little effort, and washing up.

Slow cooker chicken mushroom pie filling - base sauce

Add your chicken.

Slow cooker chicken mushroom pie filling - chicken breasts added

Add your mushrooms. Crumble in a stock cube or add a stock pot. Add a little thyme, tarragon or rosemary depending on your preferred flavour. I find tarragon works really well and often used dried for convenience.

Cook on low for 8+ hours. I cooked ours overnight, for 10 hours, and it was lovely and flaky.

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.

Slow cooker chicken mushroom pie filling - cooked before topping

Pour into a pie tin. Melt your butter. Dip your filo pastry sheets in and then lay on top of the slow cooker chicken mushroom pie filling.

Slow cooker Chicken Tikka Masala in a serving dish with handles and a side dish of rice with coriander on top

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

Slow cooker chicken mushroom pie filling

How to make slow cooker chicken and mushroom pie filling:

Slow cooker chicken and mushroom pie

slow cooker chicken and mushroom pie filling

Prep Time 5 minutes

Cook Time 10 hours

Total Time 10 hours 5 minutes

Servings 2 servings

Calories 493 kcal

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

Slow cooker chicken mushroom pie filling

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.
Add your chicken and the mushrooms.
Crumble in a stock cube or add a stock pot.
Add a little thyme, tarragon or rosemary depending on your preferred flavour.
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

Pour your filling into a pie tin.
Melt your butter.
Dip your filo pastry sheets in and then lay on top of the slow cooker chicken mushroom pie filling.
Cook at gas mark 5 (190C) for 25-30 minutes. As soon as the top is golden brown it is ready for serving.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.