Chicken pie?

chicken_pie_2

Thankyou for you quick replies, i will give the pie a go in a bit, fingers crossed for success! :beer:

billieboy_2

chicken_pie wrote: »

Thankyou for you quick replies, i will give the pie a go in a bit, fingers crossed for success! :beer:

How did you get on chicken pie?

robpw2

did you save me a slice please

Kemiera19

I'm surprised that nobody has mentioned the irony of somebody called Chicken Pie asking for a recipe to make.....Chicken Pie! :rotfl:

willowwitch

Kemiera19 wrote: »

I'm surprised that nobody has mentioned the irony of somebody called Chicken Pie asking for a recipe to make.....Chicken Pie! :rotfl:

I thought that too

chicken_pie_2

I know, I know, i was asking how to make what is my own user name, but I just needed to know what I was doing!! The pie was great, turned out really well, even DH and DS ate it without complaint! DH asked when I was going to make it again. Thanks again for your advice xx:D

Penelope_Penguin

Hi there There's this thread on chicken pie. There's also a longer one that I'll add this to, to keep ideas together.

Penny. x

Different_Corner

Have been procrastinating by way of looking for a chicken pie recipe and ended up reading the whole of the mrbadexample and tigs78 Chicken Pie challenge !
Anyway, I have some thighs and drumsticks (and possibly a chicken breast in freezer) eagerly waiting to be made into a culinary delight. I have pastry, but family preference is for chicken pie with a dark gravy eather than a white sauce. I can throw in carrots, mushrooms etc (and more easily disguised in a dark gravy) just wondered if anyone had any ideas.

TIA

jodie114

i wanted some help please - have done a search for a chicken pie recepie but come up with soooo many - wondered if anyone had a fairly easy one.

the chicken is ready cooked (half a roast chicken left), i have frozen puff pastry, but no cream.

i have leeks, onions, sweetcorn etc but not sure how to do a sauce, or how long to cook it since the chicken is cooked?


thanks

greenbee

Strip the chicken off the bones (use the bones to make stock - bung in a saucepan with onion, leek - plus carrot, celery stick, tomato, bayleaf and peppercorns if you've got any), top up with water, bring to the boil on the hob, then bung in oven, which will need to be on for your pie. Keep hot enough to simmer for 2 hours.


Sweat the onions and leeks in a saucepan with a bit of butter until soft. Stir in the chicken, sweetcorn and any other vegetables that you feel like adding (mushrooms are good with chicken if you've got any).

Put the mixture in the pie dish.

If you haven't got any cream, the easiest thing to do is to make a roux sauce. If you have stock, this will be lighter than making it with milk. If using a stock cube they can be salty, so make it half strength and then maybe add a bit of milk to make it creamy. Or you can use white wine :rolleyes: , but you need to test it first :rotfl:

Melt butter in saucepan, and stir in a spoonful of flour (about 1dsp for 50g butter). When the flour is all absorbed, smooth and bubbling, add the liquid, a little at a time (otherwise it will go lumpy). Keep the heat low for this, and keep stirring. You probably only need about half a pint of liquid. The liquid should thicken. It's ready when it coats the back of the wooden spoon. Pour this over the chicken mixture, stick the pastry lid on the pie dish, glaze with milk or egg, and then bung in the oven. As the chicken mixture and sauce will have been hot, you just need to heat it up for 20 minutes or so to get the top nice and crispy.

When they stock is done, let it cool, then freeze it for soup, sauces etc in future.