Chicken pie?

Feanor

Thankyou....I have heard of doing this before, but I have a real dislike to tinned soup, it makes me feel quite ill ! I think it was a bad experience as a child..thankyou for the suggestion though.

Pink.

Hi Feanor,

There's an older thread that should help so I've merged your thread with it to keep all the suggestions together.

Pink

needaspirin

I usually make mine the same way as denise_h and cannylass. I always add chopped mushrooms. If I don't have soup handy I gradually mix milk with cornflour and bring to a simmer in a pan while stirring with a whisk. As it thickens I crumble in a chicken cube for flavour. You can make this in the micro if you stir every 30 seconds or so. If it's not thick enough add a little more cornflour/milk mixture and keep whisking.

thriftlady_2

I do the same sort of thing but using a white sauce instead of condensed soup.

Melt a tbsp of butter in a small heavy-based pan, add a heaped tbsp of flour and stir until it looks sandy and crumbly (You can fry chopped up bacon in the butter and add the flour straight in).

Gradually add milk whisking all the time. About half a pint is about right, but stop adding milk if you think it is thick enough.

You can replace some of the milk with chicken stock or wine, or add a slug of dry sherry for a rich flavour.

I generally add cheese too.

kittyscarlett

Argh... have just spent a while typing out a post with non soup suggestions for sauce and now its vanished.

O well

dorry_2

These recipes for chicken and mushroom pie, look great, but I have never made the pastry or a pie before.

I have an old fashioned pie dish, that would be the size to feed two adults, but does anyone know how much shortcrust pastry I will need for the top. ie: how much flour, (in tbps) and butter and water?
thanks in advance x

thriftlady_2

dorry wrote: »

These recipes for chicken and mushroom pie, look great, but I have never made the pastry or a pie before.

I have an old fashioned pie dish, that would be the size to feed two adults, but does anyone know how much shortcrust pastry I will need for the top. ie: how much flour, (in tbps) and butter and water?
thanks in advance x

I should think 6 oz flour and 3 oz fat plus enough cold water to make a dough. You'll probably have some leftover, I like to cut letters out of leftover pastry to decorate the top -the kids' names, or 'chicken pie' -dead imaginative

I think 6 oz is 11 level tbsp

dorry_2

thriftlady wrote: »

I should think 6 oz flour and 3 oz fat plus enough cold water to make a dough. You'll probably have some leftover, I like to cut letters out of leftover pastry to decorate the top -the kids' names, or 'chicken pie' -dead imaginative

I think 6 oz is 11 level tbsp

thriftlady,:T

your a star:A Thank you. My bero book had the tbsp amounts in at the front, but one of the girls asked to borrow it and never brought it back and then left:eek: so I am totally lost without it!

I am going to make a chicken and mushroom pie, this week if I get time.
will let you know how it turns out
love dorry xxxxx

thriftlady_2

Dorry, I've just checked and 6 oz is actually more like 12 -13 tbsp

dorry_2

thriftlady wrote: »

Dorry, I've just checked and 6 oz is actually more like 12 -13 tbsp

thank you thriftlady xxxxx