Chicken pie?

purpleivy

This is a recipe I used to do with my night class. Here we are...... either a bit old style, or more so! Looking at it now, I would say that it probably has too much meat in it, but the fellas in the class liked their meat and could afford to pay for it!

Chicken and Mushroom Pie
This recipe can be as easy or as fiddly as you like, depending on how much time you have. If you’re short of time then use the packet sauce mix , ready roasted chicken pieces and bought puff pastry. More time on your hands or a special occasion, the make your sauce, boil your own chicken and make your own puff pastry (!). Seriously though - why not bring flour, milk and marg to make your own sauce, a packet of puff pastry (thawed out if previously frozen) and make life simpler by bringing some cooked chicken - left over from the roast at the weekend or as stated below, a couple of ready cooked chicken portions.
Convenience

1 knob of butter
100g/4oz button mushrooms sliced
1 x 300ml/ ½ pt packet parsley sauce mix
½ pt milk
2 roasted chicken quarters skinned, boned
and cut into chunks
100g/4oz boiled ham fat removed and cut
into small chunks(optional)
Salt and pepper
1x225g/8oz packet ready made puff pastry
1 egg beaten
Traditional
1 knob of butter
100g/4oz button mushrooms sliced
½ pt milk
25g/1oz flour
20g/ 3/4 three quarters of oz margarine or butter
salt and pepper
12oz/350g cooked chicken
100g/4oz boiled ham fat removed and cut into small chunks
1 x 225g/8oz packet ready made puff pastry
1 egg beaten.

THE METHOD
· Melt the butter in a small pan , add the mushrooms and fry over a gentle heat for 5 mins. ( This is just like the garlic mushrooms remember? ) .Take pan off the heat. Put mushrooms on one side in a dish.
· Make up the sauce mix according to the instructions OR add cold milk, flour, marg/butter and seasoning to the pan and keep stirring over a lowish heat until …... the marg melts and eventually the sauce will thicken.
· It’ll mean having two pans to wash up… but you’ll get a better result if you can simmer the chicken, mushrooms and ham now in the pan together for a few minutes.
· Now turn the cooker on to preheat at 200C or Gas 6 or 400F and I haven’t a clue about the AGA.
· Spoon the filling into a n oven proof pie dish.
· Roll out a pastry lid, moisten the rim of the dish and place over the filling. Seal the edges and brush the pastry all over with the beaten egg. Make a small hole in the centre for the steam to escape and decorate with pastry trimmings if desired.
· Bake in the centre of the oven for about 25mins, turning the dish around halfway through. Cover with foil if it’s becoming too brown.

Stephen_Leak

Don't bother with making the pastry. Even professional chefs reckon that the frozen stuff is every bit as good as they could make and that it just isn't worth the time and trouble of doing it yourself.

I would suggest that the packet of mix could either be completely omitted, or replaced with a little bit of (corn)flour, onion & garlic (if not used if/when you fry off the chicken breasts), salt, pepper, dried parsley and nutmeg. Marmite is yeast extract, so maybe adding a very small dollop of that might be an interesting experiment.

melie3

thanks all so much for the excellent replies i will try out your recipes excellent

sunshine6650

thank you too, ive been wanting to make my own pies for a while but it still confuses me..Im still thinking about a base or not! ha how im easily confused, Im going to look at the froxzen pastry stuff, see if thats a top & a bottom or just a top..if you get me??

Im going totry one at the weekend!

melie3

sunshine6650 wrote: »

thank you too, ive been wanting to make my own pies for a while but it still confuses me..Im still thinking about a base or not! ha how im easily confused, Im going to look at the froxzen pastry stuff, see if thats a top & a bottom or just a top..if you get me??

Im going totry one at the weekend!

hi,
im not keen on the bottomed pies, though not tried to cook one. i think a bottomed pie has to be shortcrust?? also, thinking back to school days, i think you may have to bake it blind first?? maybe that was for quiche?? i prefer the puff pastry, so i just go for the puff pastry. not tried frozen pastry yet either, just the fresh type.

Penny-Pincher!!

I normally use:

Leftover chicken from roast-In theory FREE:D
Tin of Campbells Mushroom Soup (BOGOF) 32p
Packet of frozen pastry (Iceland 75p-enough to do 2 pies)
Frozen sweetcorn-10p

This should make a good sized pie. I often just put mashed potato over the chicken and soup mix which is lovely...some grated cheddar...voila!! We also serve the chicken with soup mix with rice and call it Chicken Muck Muck...or Chicken Supreme for posh folk!

PP
xx

Lyndsay_21

i always do my chicken pies with campbells soup too they are yummy....

balmaiden

And me with the Campbells soup. Always stock up when they are bogof.

My elderly Mum cooks chicken breasts in the soup as a sort of casserole for her and my Dad. Easy for her to get a tasty meal for them with little effort.

floyd

Penny-Pincher!! wrote: »

I normally use:

Leftover chicken from roast-In theory FREE:D
Tin of Campbells Mushroom Soup (BOGOF) 32p
Packet of frozen pastry (Iceland 75p-enough to do 2 pies)
Frozen sweetcorn-10p

This is virtually identical to the way I do them except I use tinned corn and make the shortcrust myself with plain flour, butter and trex.
Think last time I made them I got 7 'chippy size' pies from the leftovers of 2 roast dinners, 1 small can of corn and 1 can of soup thinned with a splash of milk

charleybabes

for chicken and leek pie...

im working out my meal plan for next week and im thinking of doing a roast chicken and then the next day make a pie with the left overs
so thinking of perhaps doing a chicken pie

does anyone else make this and is it nice !