{"id":86606,"date":"2026-07-26T13:04:57","date_gmt":"2026-07-26T03:04:57","guid":{"rendered":"https:\/\/wpcodex.xyz\/2026\/boobtofood\/?post_type=btf-recipe&p=86606"},"modified":"2026-07-26T13:49:08","modified_gmt":"2026-07-26T03:49:08","slug":"slow-cooker-chicken-bacon-leek-pie","status":"publish","type":"btf-recipe","link":"https:\/\/wpcodex.xyz\/2026\/boobtofood\/btf-recipe\/slow-cooker-chicken-bacon-leek-pie\/","title":{"rendered":"Slow-Cooker Chicken, Bacon & Leek Pie"},"content":{"rendered":"\n

This recipe is adapted from one of our most-loved recipes in Toddler to Table<\/em>.<\/a> The original version comes together much more quickly on the stovetop, but I wanted to create a slow cooker version for those busy days when you want dinner to cook itself.<\/p>\n\n\n\n

As part of my slow cooker series, I’m on a mission to prove that slow cooker meals don’t have to be bland, grey or watery. With just a few simple techniques, your slow cooker can produce rich, flavour-packed meals that taste like you’ve spent hours in the kitchen.<\/p>\n\n\n\n

For this recipe, we start by browning the bacon, softening the leek and cooking the garlic, herbs and smoked paprika before slow cooking. While it adds an extra 10 minutes at the beginning, it creates a much deeper, more savoury flavour that carries through the entire dish. If your slow cooker has a Saut\u00e9<\/strong> or Brown<\/strong> function, you can do it all in the one pot. If not, simply use a frying pan before transferring everything to your slow cooker.<\/p>\n\n\n\n

Another important tip is not to add too much liquid. Unlike cooking on the stovetop, very little evaporates during slow cooking. The chicken and vegetables release plenty of their own juices, so you only need enough broth to come roughly halfway up the chicken. This creates a rich, creamy filling rather than a thin, watery sauce. If you’re using bone-in chicken thighs, they’ll also add extra flavour and natural gelatin to the sauce.<\/p>\n\n\n\n

Finished with peas, Dijon mustard and a spoonful of cr\u00e8me fra\u00eeche, this creamy filling is topped with flaky golden puff pastry for the ultimate comfort meal. Better yet, the filling can be made days in advance or frozen for up to 3 months, making this the perfect meal prep recipe. Simply thaw, top with fresh puff pastry and bake whenever you need an easy family dinner.<\/p>\n\n\n\n

If you want to read more slow-cooking tips, including the slow-cooker I use, check out this blog.<\/a><\/p>\n\n\n\n

Age Appropriate<\/h2>\n\n\n\n

8 months+<\/p>\n\n\n\n

How to Serve to Baby<\/h2>\n\n\n\n

For babies under 12 months, serve the filling on its own without the puff pastry. It’s also delicious mashed through potato, pumpkin, sweet potato or rice.<\/p>\n\n\n\n

Serving Suggestions<\/h2>\n\n\n\n

Serve with steamed green beans, broccoli or peas.<\/p>\n\n\n\n

Pair with a simple garden salad for an easy family dinner.<\/p>\n\n\n\n

Make individual pies for freezer-friendly meals or one large pie to share.<\/p>\n\n\n\n

Storage<\/h2>\n\n\n\n

Fridge:<\/strong> Store the pie filling in an airtight container for up to 3 days. When ready to serve, spoon into a pie dish, top with puff pastry and bake until golden.<\/p>\n\n\n\n

Freezer:<\/strong> Freeze the filling (without the pastry) for up to 3 months. Thaw overnight in the fridge, transfer to a pie dish, top with fresh puff pastry and bake as directed.<\/p>\n\n\n\n

Leftovers:<\/strong> Leftover baked pie can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the oven until warmed through and the pastry is crisp.<\/p>\n\n\n

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Chicken, Bacon & Leek Pie<\/h2>\n
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Servings: <\/span>6<\/span> adults<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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