Chicken pie?

hilstep2000

I fry a leek, add the chopped chicken and some chopped up ham (or anything else you have) make a white sauce, combine the lot and put in pie.

VJsmum

Chris25 wrote: »

I'm rubbish at making pastry so always top my pies with either ready made puff pastry, brushed with a bit of eggyolk, scrunched-up filo pastry (my favourite0 or mashed potato like cottage pie.

I use ready made puff pastry too.

117pauline

I have just started making tomato chicken pie as a change.

Mushrooms and onions simmered with the reduced stock, a tin of tomatoes, herbs, little chilli if you like and seasoned with worcester sauce or mushroom ketchup.

Add chicken plus any leftover veg near end of cooking when most of the liquid has reduced. At this point you can use a little cornflour and water to thicken.

Then finish with pastry.

zippychick

Ive merged this with our older chicken pie thread so you can read back and see how others do it


Zip

mrsJef

Dear all,

So had planned to make a chicken & bacon pie which i usually use swartz mix to make, however Ive just been through my box of mixes and its disappeared! I do have 2 tins of heinz chicken soup though so was wondering if i could us this for the base of my sauce instead and if so would you add anything to it? i.e any herbs or water it down with stock? or well anything really, all suggestions gratefully received!
Thank you.
mrsJef

MandM90

I wouldn't water it down. Maybe add a pinch of sage or thyme and whatever chicken/veg you were going to add.

happy35

If it isnt condensed soup I think it would be quite thin for a sauce, I would boil it for a little while until it thickens up

kboss2010

Soup is a great easy alternative to making a pie sauce from scratch! My mum used to make chicken and sweetcorn pie all the time when I was a kid and used condensed chicken soup for the sauce.

Like others have said, don't water it down. If you only have normal soup in, let it boil to condense it and add a little flour to thicken.

suki1964

When I make chicken pie I soften the veggies first in a bit of olive oil and a good seasoning of thyme. Then add flour a stock pot and enough water to get the consistency I want. Chuck in the cooked chicken and when bubbling, take of the heat and add a dollop of either cream or creme freche just to give it that luxurious taste. Just as good without mind so not compulsory

If I have real stock I use that. But those wee stock pots are my little life savers

Butterfly_Brain

I always make a homemade sauce, either a plain white one, mushroom sauce or a parsley sauce or I use good old thick chicken Bisto.