Chicken pie?

davetaylor

Hi Stephen,

I was a pastry virgin too. It was dead easy. (I did buy the ready made stuff though) You can probably tell from the picture that I got bored with trying to make it look neat and pretty.

Oh, sorry to disappoint, but my "macho" tiles are a deep red colour!

Poggie123

On the subject of pies.... could anyone recommend a soup etc for a steak pie? I've tried cooking the beef in the SC with casserole mix but the sauce just isn't meaty or concentrated enough for pie iykwim OH has a major pie obsession so this would earn me big brownie points which can be exchanged for a trip to Lakeland :j

Chuzzle

Hi

My kids don't like chicken pie with white sauce in it - how do I make a chicken with a brown sauce/gravy in it? I've tried adding just gravy but it went badly wrong and it ended up more like soup with pastry bits floating in it!

blueneleh

Bunny200 wrote: »

Still got some pastry in the fridge that I don't know what to do with, too much to make jam tarts!

Awww, that's really made me reminisce - my Mum used to make jam tarts with left over pastry and it used to be SUCH a treat!

blueneleh

Poggie123 wrote: »

On the subject of pies.... could anyone recommend a soup etc for a steak pie? I've tried cooking the beef in the SC with casserole mix but the sauce just isn't meaty or concentrated enough for pie iykwim OH has a major pie obsession so this would earn me big brownie points which can be exchanged for a trip to Lakeland :j

What about oxtail soup? It may be a bit rich but worth a try.

HTH

davetaylor

davetaylor wrote: »

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 DRY 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!

I have amended this to add that it must be dry cider you use. I made the mistake of using sweet cider. The pie still tasted nice but was a little sweet for my liking.

thriftlady_2

Why go to the trouble of making a lovely homemade pie if you are going to pour a tin of salty, additive ridden soup in it ?

Try this instead -makes about the same amount as a tin of Campbells.

Melt 3 tbsp of butter in a saucepan, add 3 tbsp of plain flour and stir until it becomes sandy in texture.

Gradually add half a pint of milk, stock or a mixture. Use a whisk to avoid lumps.

Cook until thickened and smooth.

That's a basic white sauce- it has a 1001 uses in the kitchen. It freezes well too.

Variations
Cheese -add a big handful of grated cheese
Mushroom -cook mushrooms and finely chopped onion in the butter before adding the flour.
Chicken - use chicken stock and add some cooked chopped chicken.

Add spices to taste -curry powder, chilli, herbs- parsley's good.
Wine and cream are good additions too for a bit of luxury.

chicken_pie_2

Hi I wondered if anyone could help me please, I would like to make a pie for tonights dinner with some leftover chicken, I can make pastry but what I need to know is do I cook the pastry base bit before I put the filling in? Also, does anyone know if I could make it in a pyrex oven dish or would the pastry not cook properly? Please can anybody help?? Thanks.:D

robpw2

i would bake your pastry blind in the oven first http://www.ivillage.co.uk/food/basics/articles/0,,182460_184320,00.html
will be crispyier that way pyrex dish will be fine

billieboy_2

I always do it in a pyrex dish. Line it with pastry, put the chicken in with some of the gravy, top with pastry, make a hole in the middle to let steam out, brush with milk and bake for about 30-40 minutes. This is what I do anyway.