Chicken pie?

Mrs_Veg_Plot

For a pie I tend to take off the bigger pieces by hand and then put the carcas in a pot of water with a couple of sticks of roughly chopped celery a couple of carrotts a bay leaf and an onion and simmer for a couple of hours. The remaining meat falls off the bone (you will be really surprised at how much there is) and you also have a great chicken stock to use. Alternatively you can do the same in a slow cooker.

rosie383

Thanks all. I will stick it in a pot and pull it off the bone when it's hot using gloves. Good idea!
Then I will got the stock too! Have a couple of bendy stick of celery in the fridge!

zippychick

Hands are the way forward! You've made me want chicken pie now!:j

I seen you asking about pastry earlier for your pies, so i've merged this with the chicken pie thread so you can see how others make theirs. I will have to add chicken pie to my list of things to cook!:p

Also making pastry

Zip

fuddled_2

I'm just off to go boil up the carcas and peeling from our Sunday dinner to make a stock.

I want to make a chicken and mushroom pie tomorrow

(adding chickpeas to fill it out too.. would that be ok do you think?)

Can I use the stock that i'm about to make as a sauce/gravy for the pie and if so, just how would I go about doing it.

Thanks in advance for holding my hand through this

Pink.

Hi fuddled,

Yes the stock that you've made will be perfect for this. There are a number of ways that you can do it.

1. You can reduce the stock (by boiling it) until it's thick enough and has enough flavour to work as a gravy. (The best method in my opinion).
2. You can make your stock, then reduce it until it is strong enough and thicken it by using a roux.
3. You can make your stock, then reduce it until it is strong enough and thicken it by using slaked cornflour (a little cornflour mixed with cold water and added gently to the stock while stirring continuously).
4. Arrowroot is another good thickener, but I've never used it so can't comment.

Pink

RustyFlange

Hi all, I have some small individual pie trays and want to make chicken pie tomorrow, I will probably add some chopped veg in the pie aswell, but I am unsure what to use as gravy in the pie? would I just use a small amount of chicken gravy? Any suggestions would be appreciated.

My thoughts were to add carrots, broccoli and maybe peas into the pie.

Thankyou.

P.S have only ever made 1 pie before and that was a big one!

scheming_gypsy

Cream of chicken or cream of mushroom soup! that's what i always use and you can use the left over from the tin to pour over the pie when you're eating it.

CH27

Chicken gravy would work well.

jcr16

i always make a white sauce for my chicken pie's. sometimes i change the flavouring a bit by adding either a dash of mustard or squeeze of lemon ( sounds bizzare i know, but it is really yummy)

floyd

scheming_gypsy wrote: »

Cream of chicken or cream of mushroom soup! that's what i always use and you can use the left over from the tin to pour over the pie when you're eating it.

Same here, the condensed one made by Campbells (not sure who makes it now). I use it as a cheat when I don't have any fresh chicken stock to make the creamy gravy