Chicken pie?

NoahsPennilessMummy

Hi has anyone got a recipe for chicken pie made with leftover chicken? I was after using the leftovers from sunday lunch for something useful....ta

Alisonbel

Make a white sauce with butter,flour and milk, then chop up chix can also add ham and any veggies, sweetcorn or leeks works well.

Nicki

I make a white sauce and crumble a small amount of stock cube into it to oomph the flavour. Add the cooked chicken and whatever veg you have left over from Sunday lunch. If none some mushrooms and some frozen peas are good. If the white sauce is a bit thin, you can thicken with an egg yolk. Top with either bought puff pastry or mashed potato, and pop in the oven for about half an hour GM6.

vanoonoo

all the above sound delicious - I also take the "add some veg" approach but I dont make a proper white sauce - I use chicken stock and thicken it with cornflour in a saucepan til it bubbles and pour that over the chicken and veg then top the pie with shortcrust pastry and slam in the oven (about 190-200 in my fan oven) for about 20 mins serve with mash and gravy made from stock and extra veg if needed.

sunshine6650

Bit dumb question here...Ive never made chciken pie before!
I have been looking, i get the filling, so you can use shop bought puff pastry (ive seen it quite cheap) what do you use as a base on the bottom?? or nothing?

Sorry again if its daft question!!!

x

lynzpower

when I do it

I make the white sauce add veg, ( peppers, courgette, onion, mushrooms etc)

then cook this , low heat in a pan.

I get a packet of puff pastry ( about 1/3rd of a normal pack does for 2) roll it out to a rectangle shape, then place on a baking tray. with a knife SCORE ( but dont cut!) a square in the middle, then stick in the oven and bake via the packet advice. this will mean once its cooked youve got a puff pastry CASE. the scored bit it now a lid for a cavity you can lift out, put the filling in the middle,lid on, serve & scoff!

the best thing about this is it only uses one pan & one oven tray!!

Olliebeak

sunshine6650 wrote: »

Bit dumb question here...Ive never made chciken pie before!
I have been looking, i get the filling, so you can use shop bought puff pastry (ive seen it quite cheap) what do you use as a base on the bottom?? or nothing?

Sorry again if its daft question!!!

x

It doesn't HAVE to have a base - but you can if you want!

1. Line a pie plate with pastry, add filling, add pastry lid, seal and bake

2. Put pie filling into a deep dish, add pastry lid, and bake

3. As lynzpower says - it's like making a vol-au-vent - score out a lid shape, bake and remove the lid, add warm filling and replace lid and serve

4. Shepherd's Pie style - put pie filling into a pyrex dish, cover with mashed potato and into the oven till piping hot and mash beginning to get a little 'golden brown' but check that the filling is completely heated through.

Enjoy your chicken pie!

cookie_monster

We tend to use Campbells chicken & mushroom soup as a base for the sauce...makes it very rich and creamy then add some carrots, mushrooms and onions.

sunshine6650

thank you!! I get it now, i wasnt sure. im happy to serve with no base..might be real posh & put in an individual little dish like pub grub @ home with a can..like it now! Im going to do it for his tea one night now!!

Thank you..

orchid-96

Just goint to say I use the Campbells conensed chicken soup too, I usually fry some mushrooms (but don't use these if I have none in) add the cooked chicken and warm through then stir in the soup adding as much water to make it the right consistency..I ahve also used sweetcorn in it (as ds loves sweetcorn)

I now buy the blocks of puff pastry, divide it into 3 and freeze, then I use one of these rolled out to just put a lid on the pie...cooks in about 20 mins in the oven...

1 tip I was given, if you do it with shortcrust and make a base, make the filling earlier and allow to cool down completely, apparantly this stops the base from being soggy...

Good luck and let us know what you do and how it turns out..