Chicken pie?

davetaylor

Hi Emily,

You need

2 packs of dried peas (500g in total) The peas need to be soaked overnight.
You need some sort of ham/pork. I used a pork shank from Morrisons. It cost about £1.50 It took a while to pull all the fat off but was worth it as there ended up being loads of good meat to use

Alternatively, get a bacon or gammon joint. i got one half price and cut it into three and froze it. I eventually got three soups out of it.

The you need a few onions, leek and celery and garlic.

I chop the above and gently pan fry them before adding to the slow cooker

Oh, the peas need to be rinsed in the morning and they go into the slow cooker first then add the meat, then add a few chopped carrots, then bung in the gently fried onion, celery, leek and garlic. then cover with water. Add a few bay leafs and season. Some mixed herbs or parsley is always good.

Then leave it all day.

I tend to take the meat out mid afternoon and shred it. It is easy to do and just falls of the bone. I then leave it to one side as I find that pork tends to dry out if cooked for to long.

At the end of cooking I normally put in a sprinkle of corn flour and then blend it a bit with a stick blender. Not to much though as I like the chunks.

Finally, stir in the meat and let it cook for about half an hour more.

It is so cheap to make and tastes delicious I really find it's a full meal in a bowl! It's dead healthy too and tastes just delicious. Yummy!

mineallmine

Thanks Cookie Monster for the recipe, fab, will give this a go.

For lazy moments I'd recommend the individual Peters chicken and mushroom pie (Regency range). Buy mine at Asda. Of course it's not home made or very MSE but if you need something quick and yummy it's a great pie. Plus it's made in Wales so there you go.

davetaylor

I made yummy chicken pie!

This is the recipe I ended up using I know it's not entirely MS but it was tasty and I would really recommend it.

1. Place 75g butter in a saucepan and saute a diced onion for 5 minutes.
2. Add 40g of plain flour and stir in for a minute or so until you have a
thick paste
3. Gradually add 500ml of cider until you form a sauce
4. Take off the heat and add 3 tablespoons of crème fraiche and season with
salt and pepper
5. Pour into pie dish and add in diced chicken and some of your leftover
vegetables
6. Roll out pastry and place on top of pie dish with a pie flute or
something similar in the centre
7. Bake in 200 degree oven for about 30 minutes
8. Eat and enjoy!

Cazza

Mmmmmm, looks and sounds lovely!

slash69

mmmm cmon dave when do we get the invitation to dinner i'm not a fussy eater and everything you've mentioned sounds gorgeous and that pie ooh i'm drooling on the comp:rotfl:

Bunny200

I saw this thread yesterday and it inspired me to make chicken pie with the rubber chicken we had for tea. I haven't made pastry in years but I did it and we're having for tea on Tuesday so will report back when we've have it.
Still got some pastry in the fridge that I don't know what to do with, too much to make jam tarts!
Thanks for the inspiration

slash69

hi bunny hmm left over pastry......how about treacle tart to go with the chicken pie??? (yeah yeah i know i meant after the chicken pie )

Bunny200

Not sure about that one thanks, have lost a load of weight and trying to keep it off so if I had treacle tart I wouldn't be able to eat for a week!;)

BTW how long do you reckon raw pastry will be ok in the fridge for? Its just shortcrust pastry made with butter and wrapped in cling film? 3 days? more/less? Could I freeze it and if so how long would it take to defrost?

Kaz2904

I did quiche today with pastry and cottage cheese and eggs mixed to cover the filling.

For my pies as my family aren't over keen on pastry I always make a mash topping. I use plain stock to keep it moist and coat the meat with flour to thicken the sauce as it cooks. I bulk it out with masses of veggies- whatever's on hand.

Stephen_Leak

Dave, that is one (as they say where I come from) "gert lush" looking pie. I like the macho black tiles too.

I need to get to grips with this pastry lark: when I can find some ox kidneys, I have a really traditional steak & kidney pie on the drawing board.