Chicken pie?

ceebeeby

Thanks so much to you both!!!

Zippy - no, I'm just doing the search bit, and then it brings up 6 million thread titles, and I start trawling through them, until I get totally fed up!

Thank you hugely for the recipe links xx

zippychick

I searched but couldn't find anything. Let us know how your pie goes!:j

zippychick

ceebeeby wrote: »

Thanks so much to you both!!!

Zippy - no, I'm just doing the search bit, and then it brings up 6 million thread titles, and I start trawling through them, until I get totally fed up!

Thank you hugely for the recipe links xx

Ahhh that's why you can't find stuff. If you try the titles only, and only search OS forum, and put in chicken pie - you will see the ones I just found

once you get the hang of it, it's so easy

aliadds

zippychick wrote: »

I searched but couldn't find anything. Let us know how your pie goes!:j

Thanks Zippy...that's really useful! Always good when you learn something new.:)

ceebeeby

Wow - I've been on this site for 5 years and just learnt that!!! Thank you so much - hopefully that will make life easier now!

Well - I've stripped the chicken, made the goujons and frozen them; made the curry and frozen that ... but the pie is for tomorrow, and the recipe I liked best suggested making it on the day of eating (not really enough time to make it, freeze it and defrost it (!), so I'm going to make it in the morning. The chickens in a tupperware dish in the fridge - which is driving the kids mad because I won't let them pick at it! There's actually so much chicken left (best bits of the bird went on the goujons, worst bits went in the curry, so it's the middly bits that are for the pie) I could probalby make 2 pies if I eek it with some mushrooms and leeks!

Thanks again for your help x

Trinny

Hi There

I cant make pastry yet - i am a novice cook - so i buy jus rol puff pastry. I usually make pie using 1 can condensed soup - chicken or mushroom or chicken and white wine usually works ok. Add leftover roasted chicken, mushrooms, leek, onions etc. I just do a top crust pie - so put the filling in the bottom of the pie dish, Cover with ready made pastry, put in the oven on 200 for 15 mins and then turn oven down to 160 for the rest of the time.

Good way of using up the last of the sunday roast, and OH loves it.

(to all the seasoned OS that make it all from scratch, i am in awe and learning fast, not there yet tho:o)

Trin

phizzimum

have a go at making pastry - just have a go, it's not as difficult as people make out, and it tastes much nicer than shop bought. just make some jam tarts or something so it doesn't matter if they're not perfect.

I bought pastry for years thinking that I was no good at making it, just because I hadn't done very well in Home Economics at school. but a couple of years ago I tried, and it turned out fine! I use Stork hard margarine, find it turns out better than using soft margarine.

rosie383

What's the best way to do this please? I jointed the chicken, but there is still quite a bit of meat on the carcass. Is it best to boil it? I want to use the bits of chicken to maybe make a pie.

Linda32

This might not be what your looking for, but I tend to pull it off with my fingers, its quite satisfying seeing how much you can get.

Someone will be along with a better idea soon.

angeltreats

Linda32 wrote: »

This might not be what your looking for, but I tend to pull it off with my fingers, its quite satisfying seeing how much you can get.

Someone will be along with a better idea soon.

Same here

It is MUCH easier to get the meat off the bones while it's still warm. At work we used to poach the chickens and wear latex gloves (sometimes two pairs) to protect our hands a bit so we could get the meat off when the chickens were straight out of the boiling stock.