This makes a lovely juicy chicken pie with a sneaky portion of veggies.
Traditionally Likkie Pie is made with pork but I prefer it made with chicken.
- Chicken Breast
- Single Cream
Start by chopping the onions.
And lightly fry them.
Then the leeks.
Add them to the slow cooker along with the diced chicken.
Add just enough milk to coat all the veggies.
Leave to cook on low - don't worry if it looks curdled.
Add the cream.
Then add most of it to the slow cooker.
Leave a little in the jug for glaze.
And mix well.
Fill a pie dish.
The pastry is made from 900g plain flour and 400g butter.
Roll it out.
Over the top of the pie dish.
Use the leftover cream and egg mix to glaze the top of the pie.
Pop it in the over for about 30-40 minutes at about 190 degrees until the pastry is nice and brown.
Severed with Healthy Air Fried Chips and frozen veggies.