Based on the Chicken & Vegetable Pies at taste.com.au, only adapted for a slow cooker.
Tarragon Chicken & Leek Pies
1kg chicken thighs, cut into 2cm chunks
2 leeks, white part only, finely sliced
2 garlic cloves, crushed
1/3 cup white wine or water
2/3 cup chicken stock
2 large carrots, diced
400g baby potatoes, diced
200g mushrooms, sliced
3 tbsp chopped fresh tarragon
1 cup frozen corn, cooked
300ml thick cream
100g baby spinach
8 sheets puff pastry, thawed
Toss the diced potatoes and carrots into your slow cooker. Top with the chicken, leeks, garlic and mushrooms. Pour the wine and stock over the top, and add the tarragon. Cook on LOW for 8 hours or HIGH for 4 hours.
Add the corn, cream, and spinach, and stir through until the corn has thawed. Preheat your oven to 200°C. Lay out each sheet of pastry on a oven tray lined with baking paper, with the corner pointing up. Drain some of the chicken mixture, and place in the centre of the pastry. Fold each corner over the chicken into the middle, to close the pie. Repeat with other pastry sheets and chicken mix.
Cook for 25 minutes or until golden. Extra pies can be frozen once cooked.