Chicken pie?

zippychick

our chicken pie thread may also help

this recipe is amazing made with chicken rather than turkey. Delicious.

I'll merge this later on

Zip

Slinky

Oh yes, that Jameie Oliver turkey/chicken and sweet leek pie is absolutely scrummy! Always make it with some Christmas leftovers.

alfieroux

We have "Monday Pie" - everything leftover from Sunday dinner (inc. meat, veg, yorkies, pots and gravy) with ready made pastry on top. Dead easy as leftovers chucked into dish on Sunday night when clearing away, pastry bunged on top Monday night.:j

asparagus1968

hi. really skint month here, have two lots of visitors this weekend, need to provide a main meal for each.


I have some frozen puff pastry and some chicken quarters in the freezer....thought I could make one big one to use both days.
I have never made a savoury pie! any very easy ideas please?
I am good at making a white sauce, would this be good?

thank you.

arbroath_lass

Chicken and mushroom is a favourite of mine. Or you could have sweetcorn, ham (you don't need a lot), broccoli. Or maybe just whatever veg you have in the fridge/freezer. All could be done with a nice white sauce.


I'd cook the chicken and take the meat from the bones when it is cooled. On the day mix your chicken and veg up in white sauce and put them in your pie dish cover with your puff pastry and bake. Easy peasy!


If you can, though, make two smaller ones instead of a big one - it just looks a little nicer for your second set of visitors :-)

Owain_Moneysaver

arbroath_lass wrote: »

If you can, though, make two smaller ones instead of a big one - it just looks a little nicer for your second set of visitors :-)

The cooked chicken filling, and the defrosted pastry, should keep in the fridge overnight, so for the second day all you have to do is assemble and bake.

Brush with milk or beaten egg to get a nice glaze to the pastry and use the offcuts to make a pattern.

Kevie192

I always use this Jamie Oliver recipe when I make a chicken pie.

The addition of stock and creme fraiche is so much easier than making a white sauce and healthier too! I also love that you drain off the 'juice' to use as a yummy gravy.

We never use chestnuts and seldom the herbs he suggests, it's really just the method we copy. I've made chicken an mushroom, chicken and gammon, chicken and leek etc etc. from leftovers and they are always delicious. ALWAYS use the bacon though, as that gives it a lovely meaty flavour.

I'd cook your chicken portions then pick the meat once they are cool and follow this method.

HTH

Kevin

Lovelyjoolz

You could make a leek sauce. That would go lovely with Chicken and ham or chicken and mushroom.

Just chop some leeks (or onions), put them in a pan of milk with a bay leaf or even a clove of garlic if you have one. Heat the milk until it just starts to bubble a little then turn it off and leave it for as long as you can. At least an hour. Then use the milk to make your sauce.

Hope this helps

happycrafter_2

I do a chicken and bacon pie really simple just fry some chopped onion in a little bit of oil till softened then add chopped bacon when cooked sprinkle over flour till all the fat has been absorbed then add hot water to make a thickish sauce always stirring it so lumps don't form add a splash or 2 of milk add mixed herbs and pepper then add my chicken till it's all hot. With puff pastry I cut in to big vol u vont squares scoring a smaller square inside cook in the oven remove the smaller square and fill with the pie mixture.

asparagus1968

oh thanks everyone!
think it's going to work out pretty economical. I have onions,and sweetcorn in already.think I'll bung in some leeks and carrots too, and make some mash.

mm, looking forward to it now.

cheers