A Slow-Cooked Chicken & Veg Pie Recipe
It's like a warm hug, but in pie form
When the weather is freezing cold and the evenings seem to stretch on longer than ever, there’s something undeniably comforting about a warm, hearty pie. It’s the kind of meal that feels like a hug, a bowl of cosiness that invites you to slow down, unwind, and enjoy the simple pleasures. And this Chicken & Veg Pie is exactly that, a perfect balance of tender chicken, hearty vegetables, and a buttery, golden pastry that will have you and your family feeling nourished from the inside out.
What makes this pie even more special is that it’s made with love and care, but it’s so simple that even the busiest of people can make it work. If you’ve ever felt overwhelmed by the thought of creating something from scratch, I’m here to tell you that this recipe is all about ease. It’s designed to fit into your day without rushing, letting you focus on what matters while it slowly comes together.
Why Slow Cooking Is the Secret Ingredient
One of my favorite things about slow cooking is the way it transforms simple ingredients into something extraordinary. Throw your chicken, carrots, parsnips, and peas into the slow cooker, add stock, and let it work its magic over 4-6 hours. While you go about your day, the flavours meld together, and the chicken becomes beautifully tender and infused with all the lovely sweetness of the vegetables.
Slow cooking gives the dish time to develop depth, with every bite feeling like it’s been lovingly simmered for hours. It’s the perfect way to make a meal that feels rich and comforting, without having to be constantly at the stove. This is a recipe that allows you to savour the moments of stillness and simplicity, letting the slow cooker do all the hard work while you enjoy your day.
Ingredients You Can Feel Good About
For the filling
2 chicken breasts - perfectly tender and juicy once slow cooked
3 carrots, peeled and chopped - adding natural sweetness and colour
3 parsnips, peeled and chopped - earthy, slightly nutty flavor that complements the other veggies
A handful of peas - because every good pie needs that pop of freshness and colour
Stock — enough to just cover the veggies and chicken, letting them gently cook down into the most comforting, flavourful base. I like to use my own, homemade stock, but whatever you have will work.
For the pastry
175g (6oz) plain flour—simple and light, creating a flaky, melt-in-your-mouth pastry.
Pinch of salt - a small detail that brings out the flavour of the dough.
85g (3oz) butter, cubed - because the butter is where the magic happens; it’s what gives the pastry that irresistible, flaky texture.
2-3 tbsp cold water - just enough to bring it all together, without overworking the dough.
Instructions
Slow-Cooked Filling:
Let’s start with the filling. This is the part of the recipe that takes the most time, but the slow cooker will do all the work. Place your chicken breasts, chopped carrots, parsnips, peas, and stock into the slow cooker. Set it on high for 4-6 hours and walk away. Go do whatever it is you love, whether that’s working, spending time with your family, or just sitting back with a good book. When you come back, you’ll be greeted by the most incredible aroma of tender chicken and vegetables that have simmered in stock, creating a flavourful, comforting base for your pie.
Slow cooking is such a gift because it really allows the ingredients to shine in their own right. The chicken will melt in your mouth, the carrots and parsnips will become soft and flavourful, and the peas will provide a nice little burst of freshness. It’s a perfect balance of comfort and nourishment.
Making the Pastry:
While your filling is cooking away, it’s time to make the pastry. You can do this by hand if you’re in the mood for a little therapeutic cooking session, or you can take the easy route with a food processor (or you can just use some shop bought ready rolled stuff). If you’re using your hands, simply combine the flour, salt, and cubed butter in a large bowl. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs. The key here is to work quickly and gently so that the butter doesn’t melt into the flour. If you’re using a food processor, place the flour, salt, and butter in the bowl and pulse until the butter is fully incorporated into the flour.
Once you’ve got that perfect breadcrumb texture, slowly add the cold water, a tablespoon at a time. You want just enough water to bring the dough together—don’t add too much or your pastry will be tough. The dough should be soft but not sticky.
Chill the Dough:
Now that your dough is ready, wrap it and let it chill in the fridge for 30 minutes. This step is key to getting that perfectly crisp, flaky pastry. Chilling the dough relaxes the gluten, which makes the dough easier to roll out and helps prevent shrinkage when it bakes.Roll & Bake the Pastry:
Once the dough has chilled, roll it out on a lightly floured surface until it’s big enough to cover the base of your pie dish. Then do the same for the top of your pie. Aim for a circle that’s just a little bigger than the dish to give yourself some extra dough around the edges. Once it’s rolled out, place the pastry over the filling and trim any excess. Be sure to poke a few small holes in the top of the pastry to allow the steam to escape as it bakes.
To get a perfectly crisp crust, pre-bake the base pastry for 20 minutes with baking beads. This helps set the structure and ensures that the base doesn’t become soggy once the filling is added. The pastry should come out golden and lightly crisped, ready to seal in all that tender filling.
Assemble & Bake:
Once the pastry is pre-baked, carefully pour your slow-cooked filling into the pie dish. Don’t forget to spoon in all those lovely juices! Then, top the filling with your pre-baked pastry, crimping the edges to seal it. Pop the pie in the oven for another 30 minutes. This is when the magic happens, the pastry turns into a perfect golden crust, while the filling becomes bubbling hot and flavourful.
The Beauty of Slow Cooking
This Chicken & Veg Pie is not just a meal; it’s an experience. From the moment you start assembling the ingredients to when you finally sit down and take your first bite, it’s a reminder to slow down and enjoy the simple things. It’s a meal that fills your home with warmth and invites you to savor the moment.
Whether you’re making this for a Sunday dinner or a midweek treat, it’s a recipe that will leave everyone feeling satisfied and cozy. And if there are leftovers (which I highly recommend!), the flavors only get better the next day.
So, next time you find yourself craving comfort, take a little time for yourself, grab a few simple ingredients, and let your slow cooker and oven do all the work. This Chicken & Veg Pie will be your new go-to when you need something simple, comforting, and utterly delicious.