Chicken pie?

rachbc

Either a white sauce or gravy would both be lovely

Pink.

Hi Rusty,

If I'm doing chicken and leek pie I make it with a white sauce, if I'm making a chicken and bottom of the fridge veg pie I just make a little gravy...not too much or the pastry gets too wet.

This thread should help with lots of recipes:

Chicken pie?

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

Pink

zippychick

Love your username!!!!!:rotfl:

Can i just state the very very obvious i wish someone had told me? Warm filling makes for soggy sloppy holy falling apart pastry :rotfl: Mine did anyway.....:p

this pie from jamie is to die for made with turkey or chicken, but admittedly it is far from cheap! :eek:

redlady_1

Zippy - I was laughing so much at the user name I couldnt get past what was being asked!!! That, young RF, is pure class. :rotfl::rotfl::rotfl::rotfl::rotfl::rotfl::T

Sorry, got nothing to add about chicken but thanks for giving me a right laugh.

meritaten

I love the username too! but to get back to chicken pie.........hmmm I tend to make it out of what I have available so I have three basic versions!
theres chicken pie with chicken gravy - any leftover veg goes in that too!
then theres chicken pie with a white sauce (only if I feel like making white sauce and I have lots of chicken and hardly any leftover veg or mushrooms)
then theres chicken and mushroom pie - this one I do either with a tin of creamed mushrooms or if feeling particularly energetic will make mushroom sauce from scratch!
in all pies the filling should be cold when putting it in the pastry shell! otherwise it makes the pastry all soggy and gloopy! learned that one the hard way!!!!
and dont forget to season the filling with salt and pepper!

RustyFlange

LOL Thanks for all of the replies, I really appreciate them!!

I never knew to put the filling in when cold which probably explains why my first pie (big one) was a bit doughy?? ... Should I bake the pastry at all before adding the filling?

Liz_M

I love chicken and ham pie with parsley sauce. I'm lazy and don't bother making the parsley sauce myself I just use the packet stuff you mix with water. You can buy it in a sachet or if you use it lots you can buy it in a tub from bisto now just like their instant gravy etc. Not sure how MS that is as I've never tried making it myself - just made it once with the packet mix and it tasted exactly like the pies my gran made, so stuck with that. Just mix some granules with hot water, let it cool down, throw in cooked chicken/turkey and ham and throw it in the pie!

Liz_M

Oh and thanks for the Jamie Oliver link definately bookmarking that one!

Bella79

The best chicken pie i make is easy and v v tasty and simple

Fry of butter, add onions or any other veg u want and chicken, when all cooked, sprinkle over about a tbsp of thyme, then a tbsp of plain flour, mix tog, then turn pan up high and pour over chicken stock (from cubes or fresh), this will turn into a nice sauce i sometimes add a drop of white wine or cream, Yummy !

zippychick

RustyFlange wrote: »

LOL Thanks for all of the replies, I really appreciate them!!

I never knew to put the filling in when cold which probably explains why my first pie (big one) was a bit doughy?? ... Should I bake the pastry at all before adding the filling?

I'm no pie connosieur but my pie filling melted the pastry! Next time i used cold filling with the pastry - job's a good un!

this thread should also interest you

The Jamie recipe is pure sex on a plate!:D. Faffy, expensive but the gravy is delicious! I didnt use the chestnuts in the pastry. I wouldnt bulk it up though as it's gorgeous just chicken leeks and gravy!!!!!:j