Chicken pie?

crazyhazy · 18 April 2005 at 4:13PM

I have bought 2 whole chickens this week for the first time, one of them is being used for roast chicken, sweet & sour chicken and a chicken curry. The other one will be chicken pasta bake, probably roast chicken and I was thinking about making a chicken pie/crumble to freeze. Can anyone advise on how to make it? Have never made anything like it before, I have campbells condesned soup which I was going to use as the sauce, would that work?

moggins · 18 April 2005 at 4:33PM

definitely! I always use Campbells when I do a chicken and mushroom pie

crazyhazy · 18 April 2005 at 4:35PM

moggins wrote:

definitely! I always use Campbells when I do a chicken and mushroom pie

How do I go about making the pastry/crumble? Gosh feel really silly asking this! Will it freeze ok?

moggins · 18 April 2005 at 4:39PM

I must admit to always using my food processor to make pastry as I have mild arthritis in my fingers and can't rub in the fat.

Quantities are always half fat to flour (ie 8oz plain flour, 4oz fat) 1 egg and a little water. Rub the fat into the flour until it resembles breadcrumbs, add the egg and a little water and mix in until you get a ball with a non-sticky consistency (just add water drop by drop until it looks right).

I find they freeze best uncooked.

Curry_Queen · 18 April 2005 at 4:42PM

Do you use an egg in your normal savoury shortcrust moggins?

moggins · 18 April 2005 at 4:45PM

Yep, I've always used an egg. I get lovely crumbly rich pastry that way. I don't even know how it tastes without one as I've never done it any other way.

Curry_Queen · 18 April 2005 at 4:53PM

That's interesting and something I'll try next time. I use an egg and an ounce of sugar in sweet pastry but have always used just cold water to bind plain shortcrust. Cheers hun :T

billieboy_2 · 18 April 2005 at 4:57PM

If the leftover chicken is from a roast dinner, I always use the leftover gravy (made from the chicken juices) in a pie.

System · 18 April 2005 at 5:10PM

SarahSaver came up with THIS idea. Its in the Recipe sticky.

filigree_2 · 18 April 2005 at 7:12PM

If the chicken is already cooked, my preference would be to freeze the chicken by itself. I wouldn't open a tin on Campbells just to put it in the freezer! When you want the pie just defrost the chicken, reheat it in the soup and put a crumble topping over it. If you want to make the crumble in advance, I agree that it is better to freeze raw crumble.

Coincidentally, we're having leftover chicken meatloaf in Campbells for dinner tonight! Mine's going on rice this time.

Jet · 28 November 2005 at 6:13PM

I'm cooking a roast chicken now for tonights tea. yum

I intend to make a chicken pie with the leftovers. I've got some frozen pastry (not very OS but pastry isn't my thing.

)

Can you give me some suggestions what to put in the pie (apart from the chicken

) ans how to make the gravy / sauce.

Thanks.

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Chicken pie?

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