Chicken pie?

hotcookie101

I am planning on making a chicken and asparagus pie on sunday with the chicken leftovers from the roast tomorrow (MMMM english asparagus :j:j)

I have bought puff pastry (I can make shortcrust but reckon life is TOO short for puff pastry ) and I usually just make a topcrust pie, but am planning on doing a bottom too-now:
1) can I use puff pastry as the base?
2) do I have to bake it blind or just put cold filling on raw pastry then top and bake?
3) I have one of these- and was planning on baking in it-so really-just more of questions 1&2. (or do I make it in the holey bit, then preheat the bottom bit then put it into that
Sorry for all the questions-as I said I usually just make a topcrust pie, but we have been good recently so reckon doubling the calories by putting a base in not the worst thing in the world (am going to use cream in the sauce too :eek::eek:)

Thanks in advance for help :beer:

greenbee

I would normally use shortcrust for the base, although I'm sure you can use puff. Make it in the pie dish and blind bake it with the holey bit on top, then take the holey bit out before putting the filling in and the lid on

thriftlady_2

I often make pies with puff pastry. I don't use a pie dish though for this sort of pie. I just roll out two rectangles and place one on a baking sheet, put filling on and then top with second piece, sealing well. You do need a fairly dry filling though.

You can make it in a pie dish too though. I wouldn't use the holey bit (I had one of those, but chucked the holey bit). Your bottom crust won't be crisp but the top one will. I like the soggy pastry and the crisp pastry together with the filling;)

hotcookie101

yum thanks both of you-will see how i feel on sunday, will I want a crispy or a soggy bottom, that is the question :D

hotcookie101

Ok-please help again, am trying to decide how best to make this-do I make up my sauce with leeks and onions and a white saucy/creamy type thing (planning on sweating onions, maybe leeks in butter, then adding flour cooking off, little bit of vermouth, some chicken stock, then thicken and add cream) and put the asparagus in raw (chopped up) or do I cook it in the sauce? Chicken is leftover from roast so was going to just add that once sauce cooled but can't decide about the asparagus. I do NOT like it al dente, but not completely soggy either (fussy I know )
Thanks

greenbee

I think you need to part-cook the asparagus first, as I don't think it will cook in the pie or the sauce. Drop it into boiling water for 5 minutes just before you add it to the pie, and that should soften it up enough (depending on how thick it is, obviously!). It sounds delicious... let us know how it turns out!

hotcookie101

Yep, it was delicious I cooked it at the start as I said, then added asparagus stalks for about 4 mins, then the tips for 2. then cream and boiled for a minute.
I then cooled it. Lined dish with pastry, filling then topped, didnt bother baking blind but I made sure the baking tray I was going to put it on was VERY hot, and cooked for 30 mins. Very very very tasty
Thanks for all your help

Pink.

I'm glad it worked out well for you hotcookie. I'll add this to the main chicken pie thread now as no doubt the queries you had and the answers you got will help others.

Pink

mirry

I have some chicken and some chicken soup and wondered if I can use them to make a chicken pie ?

any recipes would be really helpfull, thanks.

allydowd

Dice chicken
Add peas
Add sweetcorn
Add ground black pepper
Add onions
Pour over chicken soup
Top with pastry