Chicken pie?

dingdongsaving

If your questions was for your Sunday tea I'm sorry to add on the wrong day!
I sometimes just use a veggie base and hm white sauce with whatever flavours/ingredients I have to hand & whiz up some nice shortcrust...& sometimes when "needs must" I use condensed soup, frozen veg & cooked meat (leftovers that have been frozen)...I just shove it all in the oven and 40 minutes of "homework with the kids" time later I pop on ready made pastry...then by the time I've laid the table and got a load of washing on a lovely pie's ready before we shoot off to an after school club. Both versions are very tasty & are always eaten with smiles in our house. My little man would probably struggle to find a pie he didn't like though!

mrsJef

Thanks to all who replied!
Yes it was for yesterdays tea, but always good to have alternatives for next time!! It turned out lovely, I fried off the bacon & chicken, put 2 cans of soup in a saucepan and reduced slightly, then added some milk to make it slightly more creamy than soupy IYKWIM! and threw in some dried herbs. Mixed back in the bacon & chicken and put in a pyrex dish, topped with potato slices, cooked for 30 mins then topped with grated cheese and cooked for a further 10-15 mins until bubbling. Served with veg from the freezer.

Probably would've been cheaper in the end to go any buy a mix but then other things would have jumped in the basket as well and ended up being a £20 shop! So the soup and suggestions saved the day!
Thanks again
mrsJef

zippychick

ive merged this with our chicken pie thread so you can see how others do it

Zip

NewShadow

Quick question - I'm looking to make a chicken pie.

I can buy a whole chicken, or just drumsticks, at the same price per kilo. I'm planning on cooking the chicken and stripping off the meat.

Any idea which is the better deal when it comes to just the total volume of meat? I mean - I'm going to treat it all as the same meat, so I don't value the white meat over the dark, and excluding the skin and stock potential.

I'm just wondering what people think has the most meat on it - 1.5kg's of whole chicken and carcass v's the same weight of just drumsticks and bone?

honeythewitch

I would go for the whole chicken. Not only is the breast more expensive but I think you get more meat for the weight.

Maitane

I prefer buying the whole chicken too because I like the thighs for roast dinner, the breast for DH's dinner and sarnies then the other bits that I strip down for a pie when mixed with veg, fried rice and a soup.

Also I like making the pie with the stock I make from the carcass, reduced heavily then with a dash of cream.

suki1964

Whole chicken so I can have a roast dinner Sunday , pie on Monday and sandwiches on Tuesday , or chicken fried rice or similar

To be honest very little chicken goes in the pie, perhaps half a breast and a thigh. But no one notices if there's enough creamy leeks and a scattering of chopped bacon

GT60

I have just experimented by buy a whole chicken 1.35 KGs and stripped it of all its meat.


The weight of the chicken meat was 630g cost of the chicken was £4

patchwork_cat

GT60 wrote: »

I have just experimented by buy a whole chicken 1.35 KGs and stripped it of all its meat.


The weight of the chicken meat was 630g cost of the chicken was £4

So basically half the chicken is meat, therefore if you double the cost per Kg of a whole chicken you will get the cost of meat per Kg for an averagish chicken.

NewShadow

It seems fairly universal.

Thanks for sharing.