Chicken pie?

katkins78

My vote is for tarragon too. Chicken, mushrooms and tarragon; a marriage made in heaven! Although sage and thyme are a good match too, but for some reason I see them as being more wintery iyswim! Of course it is I suppose a matter of personal taste!

zippychick

ive mrged this with our chicken pie thread so you can read how others do it

ZIP

Perpetuallyconfused

Hi again all, so I he some left over chicken and mushrooms and thought pie would be yummy. Ive never even made pastry in my life so being over ambitious here possibly.:o

I have:

chicken
mushrooms
mushroom sauce
random veg
plain flour
oil
eggs
milk

If I can use oil rather than butter it would help as I have no fridge right now so buying butter would be a waste as it will go off. Does anyone have a pie for idiots recipe? written for a child preferably?Including how to make the pastry and also how to get the pie lid glued onto the sides? (told you I knew nothing:rotfl:)

Oh and do I need to mark it with a fork/knife? bake it before adding the filling? can someone hold my hand please?

Penelope_Penguin

Welcome :beer: There are lots of recipes here so take your pick

I've never made pastry with oil, so can't comment on how it will be. I always use hard fat; I'd use half butter and half lard in this instance.

Do shout if you have further questions.

I'll merge this to the thread I suggest later, to keep ideas together.

YORKSHIRELASS

If pastry is a bit daunting why not make a scone/cobbler topping? Not as strange as it sounds and would go well with your chicken and mushrooms. You will need self raising flour though and 2oz of margarine but I dont think you can make pastry with oil.

I would slice your mushrooms, put them in a pan with a little oil or margarine and cook them gently until they have softened. Then I would arrange them in in a pie dish with the chicken.

Make a white sauce by putting 2 oz plain flour, 2 oz margarine and a pint of milk (or 3/4 milk 1/4 water if you need to). Whisk this together over a medium heat, whisking all the time until its nice and thick. Add a bit of salt and pepper to taste then pour over the chicken and mushrooms.

Then make a cobbler topping by putting 6oz self raising flour in a bowl with 2 oz margarine and a pinch of salt. Stick your hands in and rub the flour and margarine together with your fingertips until it all starts to blend together. Keep doing this until its all mixed together and you cant see any margarine. Then add 3 fl oz milk and bring it all together. Roll it out to about 1/2 cm thick then cut out circles with a pastry cutter and overlap these over the pie.

Bake in a fairly hot oven, about 220/gas mark 7 for about 25 minutes or until the topping is brown.

Hope this helps!

Badrick

There's an oil based pastry recipe HERE.
Haven't tried it, so can't comment, but reviews look promising.

rinabean

This pastry looks great, I've been meaning to try it since I saw it but I just haven't made a savoury pie all year!

To glue the lid down, I just wet the edges that will touch and pinch them together firmly. Do put a hole in the top or you'll end up with a soggy pudding, which would still be quite tasty but all the effort you've put into the pastry will feel wasted! I don't blind bake my pastry either but you'd get neater results if you did. If it's just for tea, I wouldn't bother, and if it's for a dinner party I think you should practise more first, haha! And remember that if the filling is tasty, the pie won't be a disaster, it just might not be the best pie ever made, and a bit of gravy will hide most problems. Good luck

quintwins

YORKSHIRELASS wrote: »

If pastry is a bit daunting why not make a scone/cobbler topping? Not as strange as it sounds and would go well with your chicken and mushrooms. You will need self raising flour though and 2oz of margarine but I dont think you can make pastry with oil.

I would slice your mushrooms, put them in a pan with a little oil or margarine and cook them gently until they have softened. Then I would arrange them in in a pie dish with the chicken.

Make a white sauce by putting 2 oz plain flour, 2 oz margarine and a pint of milk (or 3/4 milk 1/4 water if you need to). Whisk this together over a medium heat, whisking all the time until its nice and thick. Add a bit of salt and pepper to taste then pour over the chicken and mushrooms.

Then make a cobbler topping by putting 6oz self raising flour in a bowl with 2 oz margarine and a pinch of salt. Stick your hands in and rub the flour and margarine together with your fingertips until it all starts to blend together. Keep doing this until its all mixed together and you cant see any margarine. Then add 3 fl oz milk and bring it all together. Roll it out to about 1/2 cm thick then cut out circles with a pastry cutter and overlap these over the pie.

Bake in a fairly hot oven, about 220/gas mark 7 for about 25 minutes or until the topping is brown.

Hope this helps!

this also works as a lattice type topping, but you cut it into rectangles and criss-cross them

i use marge in my pastry aswell, pastry and butter both freeze if you have a freezer

i got round the edges of my pie with a fork to kinda crimp them aslong as my pies not over filled i've never had an issue

triticale

I usually make chicken and mushroom pie with lid only, using a small lasagne type dish.

I fry the chicken off a bit, then take it out and put it in the pie dish. Next, fry the mushrooms in butter then take them out (but leave the mushroom-juicy butter in) and add to the chicken, add a bit of flour to the pan to make a roux-type thing. Add milk till its a sauce, season and pour on & mix with the chicken and mushrooms.

As I am a cake person, my pastry skills are close to zero. I can only make (slightly rubbish) shortcrust (other than my once-a-year hot water crust efforts) but it doesn't really matter so long and it resembles pastry!

I roll out and cut strips about 1cm wide to go around the perimeter of the dish, brush milk on the edge to stick these strips on, brush the strips and then main pastry lid on top. You can press the edges together all the way around with the back of a fork. don't forget to stab a couple of holes in the top as mentioned above.

I have been known to make a cheat-pie, where you cook the pastry portions seperately on a greased baking tray and just place on top of your hot filling on the plate...doesn't taste quite as good but when you need pie, you need pie!

MidLifeCrisis_3

moggins wrote: »

Quantities are always half fat to flour (ie 8oz plain flour, 4oz fat) 1 egg and a little water. Rub the fat into the flour until it resembles breadcrumbs, add the egg and a little water and mix in until you get a ball with a non-sticky consistency (just add water drop by drop until it looks right).

I find they freeze best uncooked.

I made this pastry last night it was amazing! Just like my granny used to make:A and I had forgotten all about her putting an egg in it which just makes it soooo much nicer.

I made up a chicken, bacon & mushroom pie with it in about 40 min from scratch last night. I chopped and fried off cooking bacon and onion in a blob of marg, added 2 tbsp plain flour, slowly mixed in 300ml milk, 300ml water, a chicken stock cube & sliced fresh mushrooms. Stirred til thickened, chucked in leftover cooked chicken and made the pastry while that heated through. Bunged it in a dish topped with the pastry and baked at 200C for 30 mins while I did the mash & veg.

Fight between OH and the kids as to who got to take the leftover pie in their packed lunch said it all really:D! Will use it to cover the bottom of the dish too next time. Yummy:drool:!!!

Thanks:T

MLC