Prepare to be transported to culinary heaven with a pie so irresistible, it'll make your taste buds dance and your kitchen smell like a gourmet restaurant! This isn't just another chicken pie - it's a slow-cooked masterpiece that combines tender chicken, earthy mushrooms, delicate leeks, and crunchy cashews in a perfectly golden, flaky crust. Whether you're looking to impress dinner guests or craving the ultimate comfort meal, this British-inspired pie is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: British
Serves: 8 servings
Ingredients
- 2 lbs chicken thighs, boneless
- 1 cup mushrooms, sliced
- 1 cup leeks, sliced
- 1/2 cup cashews
- 2 cups chicken broth
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the chicken by trimming any excess fat from the boneless thighs and cutting them into 1-inch cubes.
- In a large slow cooker, combine the chicken thigh pieces, sliced mushrooms, and sliced leeks.
- Sprinkle thyme, salt, and black pepper over the chicken and vegetables, ensuring even seasoning.
- Pour the chicken broth into the slow cooker, covering the ingredients partially. The liquid should not completely submerge the ingredients.
- Cover the slow cooker and set to low heat. Cook for 5-6 hours, allowing the chicken to become tender and flavors to meld together.
- About 30 minutes before the cooking time ends, toast the cashews in a dry skillet over medium heat until lightly golden and fragrant. Roughly chop them and set aside.
- Once the chicken is tender, stir in the toasted cashews and let them incorporate into the mixture.
- Preheat the oven to 375°F (190°C).
- Transfer the chicken mixture to a deep pie dish, ensuring an even distribution.
- Roll out the pie crust and carefully place it over the filling, trimming any excess and crimping the edges to seal.
- Brush the pie crust with beaten egg to create a golden, glossy finish.
- Cut a few small slits in the top of the pie crust to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the pie rest for 10-15 minutes before serving to allow the filling to set.
- Slice and serve hot, garnishing with fresh thyme if desired.
Tips
- For maximum flavor, use bone-in chicken thighs if possible, as they provide more depth to the dish.
- Toast the cashews carefully - they can burn quickly, so keep a close eye and stir frequently.
- Allow the slow-cooked filling to cool slightly before adding to the pie crust to prevent a soggy bottom.
- Use a sharp knife to create decorative vents in the pie crust - this not only looks professional but allows steam to escape.
- For an extra golden crust, mix a little milk with the egg wash for a more vibrant finish.
- If you're short on time, you can prepare the filling a day ahead and refrigerate until ready to assemble the pie.
- Serve with a crisp green salad or roasted vegetables to complete this magnificent meal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 28g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 120mg
