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Chicken pie?

edited 30 November -1 at 1:00AM in Old Style MoneySaving
362 replies 38.4K views
crazyhazycrazyhazy Forumite
316 posts
edited 30 November -1 at 1:00AM in Old Style MoneySaving
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?
Total Debt (27th Nov 08) £16,707.03 Now £5,102.72
Debt Free Date [strike]Nov 2012[/strike] August 2011
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Replies

  • mogginsmoggins Forumite
    5.2K posts
    definitely! I always use Campbells when I do a chicken and mushroom pie :D
    Organised people are just too lazy to look for things

    F U Fund currently at £250
  • crazyhazycrazyhazy Forumite
    316 posts
    moggins wrote:
    definitely! I always use Campbells when I do a chicken and mushroom pie :D

    How do I go about making the pastry/crumble? Gosh feel really silly asking this! Will it freeze ok?
    Total Debt (27th Nov 08) £16,707.03 Now £5,102.72
    Debt Free Date [strike]Nov 2012[/strike] August 2011
  • mogginsmoggins Forumite
    5.2K posts
    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.
    Organised people are just too lazy to look for things

    F U Fund currently at £250
  • Curry_QueenCurry_Queen Forumite
    5.6K posts
    Do you use an egg in your normal savoury shortcrust moggins?
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

  • mogginsmoggins Forumite
    5.2K posts
    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.
    Organised people are just too lazy to look for things

    F U Fund currently at £250
  • Curry_QueenCurry_Queen Forumite
    5.6K posts
    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
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

  • billieboy_2billieboy_2 Forumite
    1.4K posts
    If the leftover chicken is from a roast dinner, I always use the leftover gravy (made from the chicken juices) in a pie.
  • SystemSystem
    177.7K posts
    10,000 Posts Name Dropper
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    SarahSaver came up with THIS idea. Its in the Recipe sticky.
  • 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.
  • JetJet Forumite
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    Part of the Furniture 1,000 Posts Combo Breaker I've been Money Tipped!
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    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 :D ) ans how to make the gravy / sauce.

    Thanks.
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