Chicken pie?

julietiff

When I make chicken pie its always when I have gammon to
use up too- I mix them both together and add homemade
cheese sauce, very nice

chirpychick

I would use chicken gravy instead of soup because gravy is cheaper than soup but either is fine, it does depend on the kind of textures you like. I think the soup gives it a thicker consistency but if i wanted that in my gravy id add a smidge of cornflour to the gravy.
HTH :0)

anguk

It depends what's going in the pie with the chicken. If it's leeks or mushrooms I make a white sauce, if it's leftover or bottom of the fridge veg I make a thick gravy.

CH27

All this talk of chicken pies has made me decide to bake one for tonight:D

Stephen_Leak

All good advice - as usual - above. A tin of condensed chicken and/or mushroom soup (now made by Batchelors) is one of my store cupboard essentials, as both a potential ingredient and an emergency meal.

However, if they're all you've got, even just two chicken stock cubes in 500ml of water would work.

The next time you do a roast chicken, get a big one so that there will be left-overs. Save all of that chicken jelly from the bottom of the pan. Make a pie with it and the left-overs. Your taste buds will write you thank you letters.

Darren_G

I make a sauce of half chicken stock, half milk as the base for my chicken pies. I generally chop and fry an onion in butter until soft, then add some flour (about an ounce for every 1/2 pint of milk/stock mixture) and let it cook for a minute or so before gradually adding the liquid and a little paprika, then cooking until thickened.

VJsmum

I have made very few but usually make a white sauce - dried tarragon goes well with chicken. I have always used frozen puff pastry which I just shove on the top.

Would it be ok with shortcrust? Should i blind bake the base or maybe not have a base at all? Any help appreciated.

Purplekylie22

I would make a slightly modified white sauce, I used it for making the kids chicken pasties before, its 1tsp plain flour melted with 1tsp butter and gently cooked in the bottom if a pan, this is a roux base (I assume most people make this but always get surprised when people dont know what it is....) and then usually for a white sauce you would add milk, however for chicken pie i add chicken stock (just made up with a stock cube and hot water) until you reach the right consistency, If i have some in the fridge i add a spoon full of cream or phillidelphia / cream cheese at the end just to add a touch of richness to the sauce. if you need a lot of stock use a table spoon of flour / butter instead hth

Burp_2

Hello

I have some leftover roast chicken so I was going to fry off some leeks and add to chicken with some garlic and then cover with a white sauce before topping with puff pastry ... or maybe mashed potato, as there are a few sorry looking potatoes leftover!

Altho I want to add some tasty flavours to it in the form of a herb added to the base ... what would you recommend? Tarragon?

I want to become more adventurous with herbs... all I have in the cupboard are mixed herbs, garlic, bay leaves and dill as they were necessary for other recipes I've made in the past ... so I want to expand my spice/herb cupboard!


Burp x

Amber_Babies

Yes, I'd go with tarragon. Goes well with chicken.

Kate