Chicken pie?

Pink.

Hi Ruthieb,

When I use leftover chicken to make a pie this is what I do.

Left over chicken chopped.
Half an onion
any leftover veg or veg lurking in the fridge (tinned sweetcorn works well too)
one small potato diced
Chicken stock or 1 chicken stock cube
Black pepper
Bay leaf
Frozen (shop bought) puff pastry

Fry the chopped onion, diced potato and veg in a little oil. Add the stock or crumble in one stock cube and add enough water to almost cover the veg, a bay leaf and black pepper. Cover and allow it to simmer gently until the veg are cooked. (As squeaky has said you can whizz the veg once cooked with a blender to hide them or chop them really small before cooking them).

When you’re ready to assemble the pie add the cooked chicken (if you add it any earlier it will go stringy) then remove the bayleaf and thicken the juices with a teaspoon of corn flour mixed in cold water.

Roll out the pastry; add filling and top crust. Brush the pastry with some milk or beaten egg and decorate if you have time. Pop into the oven at 200 degrees until the pastry is risen and golden.


There's an earlier thread with lots more ideas and recipes:

Chicken pie?

I'll add your thread to that one to keep the suggestions together.

Pink

mistah

There are plenty of chicken pie recipes on the web. By the way, I don't regard buying frozen pastry as cheating - I'd never bother making pies if I had to make the pastry as well!

McKneff

Flour, butter/lard, water,mix. 1 minute - how hard is that and 1/10th the price of bought stuff.

Pink.

anniehanlon wrote: »

Flour, butter/lard, water,mix. 1 minute - how hard is that and 1/10th the price of bought stuff.

I agree with you where shortcrust is concerned but with puff pastry I buy it readymade every time as it's a dreadful faff and in my opinion worth every penny for the time it saves me.

Pink

McKneff

Sorry, i agree with you for puff pastry, i couldnt be bothered with the faff a well as the time.

JailhouseBabe

my shortcrust always tastes like cardboard - shop bought puff all the way

ruthibe -if you put a 'hole' in top of pie to allow steam to escape, I think that stops base going so soggy from gravy. If gravy is thick, it should be okay.

McKneff

have you tried using half lard and half marge, makes a big difference

mistah

have you tried using half lard and half marge, makes a big difference

To the taste or to one's waist?

McKneff

probably both,
(says me 7 and half stone, wet through)

grimerking

Mary Berry has an excellent chicken pot pie recipe in her 'Classic Home Cooking' book.