Chicken pie?

shimmigirl

I am really lazy - I make mine with a tin of condensed soup, sautee of any vegs if the need it, mix in with chicken and any frozen veg you may be using (sweetcorn, peas) large oven proof dish. I use a rectangular one for ease in putting the rolled puff pastry on top, no waste and no cutting to size needed.
Couple of slits in the top for steam, and in the oven for about 40mins on 200 degrees.

mrbadexample

It's a bit long-winded, but tells you everything you need to know about pie. :drool:

Pink.

Hi Jodie,

There is a main chicken pie thread on Old Style that should help so I've added your thread to it to keep the recipes together.

Pink

studentgirl_2

I think the best chicken pie I ever made was from a nigella recepie Ill dig it out and post.

bootman

We had a huge roast chicken last night thanks to Mr M&S on the 2 can dine for £10.

I have a lot left, breast and leg meat and thought I would make a pie.

I have done this in the past but never seemed terribly tasty, does anyone have a really tasty recipe they would not mind sharing.:rolleyes:

Many thanks

Mamae

Chicken and Sweetcorn Pie

Use two chicken breasts or use leftover chicken from Sunday lunch.
Cut them into bite size pieces and add a tin of sweetcorn.
To make up a white savoury sauce, fry quarter of an onion in some butter or margarine, add another lump of margarine and when melted add a generous tablespoon of plain flour and mix it in.
Add a small amount of milk and mix, add some more and mix (it's really easy with a balloon whisk!) - you should end up using about a pint of milk and as it gets hot it will thicken up (keep stirring as it does). Then add a little mustard - no more than a teaspoon though. I prefer wholegrain mustard
Make up your shortcrust pastry and line a pie dish, put in your filling and top with the pastry lid. If you have an egg you can egg wash the top of the pie - gives a good colour to the pastry, but not essential.
Bake in a 180 degree oven for 35 minutes.
You can also add mushrooms if you have them.
Got this recipe originally from another website and it always turns out well.:D

superpup

Hi

Whenever we have roast chicken, I always make a pie with the leftovers. Our favourite goes like this...

Take all the chicken off, boil the carcass to make stock. Fry some leeks and mushrooms. Mix with the leftover chicken. Make a white sauce but replace some of the milk with chicken stock. Add the chicken and veg, chuck in a pie dish and top with either puff pastry or mashed potato and bake at about 180 until pastry is cooked or mash looks okay (prob about 40 mins ish). It's very nice with some leftover stuffing mixed it with it as well, if you have any.

If you have plenty of chicken left, I would use the breast meat for something else, like in a pasta dish. The dark meat is much more tasty and nicer in the pie IMHO.

Sorry I haven't quoted amounts, it's just something I do when I have leftover chicken. I don't have a recipe.

sp x

Penelope_Penguin

bootman wrote: »

I have done this in the past but never seemed terribly tasty, does anyone have a really tasty recipe they would not mind sharing.:rolleyes:

This being Old Style, we have a whole thread I'll merge this thread to that one so that you can browse suggestions.

Penny. x

Chuzzle

Sorry if there is something like this already posted, did do a search but couldn't find anything...

Anyway I have some cooked chicken left from Sunday's roast and DH has requested a pie. I've never made a pie in my life before :eek: I have cheated and asked him to buy the pastry today. How do I make a chicken pie with gravy instead of the white sauce in it? Can I use some made up Bisto granules and stir the chicken into it and plonk in the pastry...or is there a far more tastier way of doing this? Kids don't like veggies in the pie but will have them on the side instead. Ooh and even better if someone knows how I can "hide" the veggies in the gravy.

thanks in advance for all your help.

squeaky

Hmmm...

OK - the bisto gravy granules will work but it'll be better if you have a chicken version rather than the standard brown gravy.

Another option is to use a chicken stock cube, make up the stock and then thicken it with cornflour.

You need the gravy to be fairly thick if you are going to line the pie tray at the bottom, otherwise it makes it very soggy.


As for hiding veggies in gravy... easy peasy...

Take some of your veggies and but them into a liquidiser with a bit of your gravy, whizz thoroughly then add this back into the main part of the gravy.

So even if they don't eat the veggies on the side - at least they'll get some of them