Chicken & stuffing pie

Method

1. 1

   Fry the leek in a little oil until soft and then transfer to the slow cooker

2. 2

   Add a pinch of salt and pepper, the garlic purée, the stuffing and 300mls water along with the chicken stockpot/cube

3. 3

   Next, season the chicken with the thyme and add that into the slow cooker with the bay leaf

4. 4

   Put the lid on and cook on low for around 6 hours or high for 3 hours (depending on the slow cooker it may need less time)

5. 5

   Remove the bay leaf and pull the chicken apart, add the cream and give it a good stir

6. 6

   Transfer to a pie dish, top with the puff pastry, discarding any extra pieces from the edges (you can use these on the top of the pie for decoration if you like)

7. 7

   Pierce the pastry so the steam can escape, brush with the egg wash and cook in the oven on 180°C for 25 minutes or until golden

8. 8

   NOTE: You can cook this on the hob or in the slow cooker, I did mine in the slow cooker