Chicken pie?

Jay-Jay_4

If you can get Campbells chicken and white wine soup (none in Asda but have found it in Tesco) it's the nicest pie sauce I've ever tasted Much nicer that the plain chicken one and much easier than making your own


(I'm such a cheat lol:D)

Bargain_Rzl

Hi,

Thanks to a glut of last-minute reduced items at Sainsburys a few weeks ago, my freezer is overflowing with chicken breasts. I was thinking of making a pie with a chicken, sweetcorn and (possibly) mushroom filling in a sauce, with a mashed potato topping. The only thing I'm really useless at working out is how to make the sauce! Would it just be a plain white sauce or if not, what? What would be the best seasonings to use? I'm rubbish at white sauces, I either don't season them enough so they end up tasting of nothing, or I just chuck in some mixed herbs which normally gives too rich a flavour.

Ideas welcome.

comping_cat

Maybe a tin of chicken or mushroom soup? I know some people use campbell condensed, but im sure heinz or shops own would be fine too, i often use heinz soups in stews and casseroles!!!!

LittleWelshRareBit

I too am planning on making a chicken pie tonight as I've got some leftover chicken. Normally I would use soup but I've got a tin of leek and potato gratin with sauce so I'm going to give that a whirl. Not really sure why I bought it, moment of madness I think!

aussielle

This is what I do to make a chicken pie

Chicken (already cooked, usually left overs. Or subsitute the chicken for pork and leek sausage, already cooked and sliced for something a bit different)
1 Leek, finely chopped
Handful of mushrooms
Tub of creme fraiche

I cheat and buy ready to use puff pastry, but the result is absolutely gorgeous. I assume it'd be equally as nice with mash instead of pastry.

Busybody

You can't go wrong with the campbells condensed soup! you can either use chicken or mushroom.

Heth_2

You could also do the chicken in a tomato sauce, use a tin of tomatoes and maybe simmer for a while to thicken it, and add some tomato puree. (Great if you've got some red wine to add as well!). It is a bit different from a white sauce approach, but a bit healthier also.

diamondcatz

with the glut of leftover xmas turkey I use onion sauce mix works for chicken-foolproof I think unless pastry hides multitudes of sin and for special occasions I push the boat out and use readymade filo pastry for top

Cullumpster

Bargain Rzl,

i made my first chicken pie the other day and it went down a storm, i just used a tin of campbells chicken soup a handful of peas, some dried parsley and a good sprinkle of dried oregano, stir it all up, shove it in a pie dish and put some ready rolled pastry on the top and whack it in the oven.

My OH thinks i'm a domestic goddess at the moment as i made HM soup too :rotfl: :j

Bargain_Rzl

Thanks everybody for suggestions so far! I especially like aussielle's idea - it sounds absolutely gorgeous. Using soup as a sauce seems like cheating somehow - I'm not sure of the ingredients, but one thing I know I can control when cooking things genuinely "from scratch" is the salt and sugar content. However I will probably try it at least as it seems such a popular idea Do tinned soups contain MSG and 'e' numbers? (Pardon my ignorance on this point - I'm a bit of a soup snob and only normally have HM or occasionally, when reduced, New Covent Garden...)