Chicken pie?

cheerfulness4

Some wonderful ideas here. I usually just make up a thick gravy and add the chicken with peas and mushrooms but I'm going to c & p this lot and revolutionize by pies.

noonesperfect

sunshine6650 wrote: »

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..

If you need a bit of help with the basics why not have a look at the "Cooking by numbers" website, then click on "skills by numbers". Or

If you're going to do a bottomless pie, it's easier to do in a dish or on a plate with a lip. Dampen the edge of the dish/plate and put a thin (about 1cm) strip of pastry all around it. Then, once all the filling is in place, dampen the pastry strip, then put the pastry lid on top. Press the lid (gently) to the strip of pastry already on the dish/plate. Trim off any excess pastry. Ideally you want to "knock up" with your index finger and the back of a knife, but I can't easily explain how to do that. Lastly, cut 2 or 3 slits to let the steam out and brush wth either milk or beaten egg. HTH.

TEENY

My mum uses a tin of campbells mushroom soup and sweetcorn with the chicken as a filling then tops it with mash.
When she cooks a roast with chicken she always cooks extra sweetcorn and potato then all she needs to do is spend a few mins puttin it together for tea next day.

Buffy_the_Vampire_Bat

Another vote from me for using Campbells condensed soups as a sauce for pies...and pasta bakes too but that's another story

fizzel81

another gravy user here, i cheat with pastry as its something i cannot get right
gravy peas and sweetcorn (as the little ones will then eat it) ohhh i fancy a pie now lol

melie3

hi all,
i made my first hm-ish chicken and mush pie last week, although everyone loved it(best ive ever tasted imo) it hasnt really cost that cheap.
this is to make 2 pies
pack of chicken breasts(will buy a big chicken to do sunday dinner and a pie in future) £3
2 packs of colmans easy chick and mush pie mix £1.62
large pack mushrooms £1.19
1.5 pints of milk 70p
pack of fresh puff pastry 79p( have tried finding recipes for puff pastry and looks very long drawn out process!!)
so my calculations make this pie about 3.50 each!!good or bad? but that is a fair size compared to a shop bought, i bet has less salt, and a million times tastier, and feeds 2 adults and 3 kids.
what do you reckon?? i have looked into cambells soup for a pie but when i looked at salt content i didnt bother. anyone have a nice creamy sauce recipe liking to share??
thanks all
mel

purpleivy

It would be cheaper to miss out the pie mix. What's in this? Is it just seasoning?

melie3

purpleivy wrote: »

It would be cheaper to miss out the pie mix. What's in this? Is it just seasoning?

hi
pack sayswheat flour, veg oil, skimmed milk powder, salt, dried mushroom, flavourings?, yeast extract, lactose from milk, dried garlic, milk protein, dried onion, dried parsley, nutmeg, black pepper.
blimey what a load of rubbish in it

squeaky

Right... here goes...

As you say - next time buy a whole chicken for Sunday lunch (whatever) and then pick all the scraps off the carcase to use for pies or soups etc. Not forgetting to save all the bones for stock.

Now for the mushrooms and some sauce...

No need to cook the mushrooms first - they'll cook in the pie.

But for a sauce... while you can make a roux if you wish (melted butter, then add flour, then thin down to desired consistency with water or milk [for those who don't know ]... but there's a simple way...

Put a knob of butter in a pan and melt it GENTLY. Chop a few of your mushrooms finely and add them. After a couple of minutes add some milk. Mix some cornflour with a bit of milk and add it in. Stir well while bringing to a vigorous boil and then reduce to a good simmer. Stir all the time until it's nice and thick.

Now turn off the heat and stir in your chopped chicken and (chopped) mushrooms.

I use a secret recipe for my savoury pie pastry - so don't tell anybody!

8 oz (225g) plain flour.

1 oz (25g) each of Lard, Butter, and Suet.

Pinch of salt.

Water to mix.

Assemble your pies and cook them.

purpleivy

If I was making a sauce for that I would make a white sauce either with flour or cornflour. I would fry sliced mushrooms in a knob of butter for a few minutes. Salt and pepper, maybe a few mixed herbs, maybe a bit of celery salt or garlic powder. Just whatever took my fancy.... but it wouldn't be £1.62 worth. If you need amounts let me know, Will see if I have a recipe on the pooter