Chicken pie?

[Deleted User]

I buy a jar of strogonof sauce and cook chicken breasts, mushrooms and various veg in the slow cooker.

I then make my own shortcrust pastry and after lining a pie dish, tip the slow cooker contents in and cover with a pastry lid.

Cook for about 30 mins.

It also freezes well too.

mookybargirl

I spotted one on here last week and have spent an hour trying to find it....

While looking, have about another 20 I'd like to try, so it was time well spent :rotfl:

Can anyone point me in the direction of a recipe for a chicken and leek pie - preferably with a breadcrumb type topping as I've never attempted to make pastry before?

:beer:

miketebb

Sounds like you want a chicken and leek bake, if you don't make pastry.

Try this one:

http://www.irishcountrykitchen.com/chicken/chicken-leek-bake-recipe.php

mookybargirl

Thank you miketebb

I'm not adverse to making pastry but I've never made it before, so thought better to walk before I'm off running.....

fudgem

I make a chicken and leek pie (or chicken and mushroom) with a packet of fresh puff pastry. You can also buy this ready rolled, but that's taking idleness a bit too far.
Cook the filling and allow to cool, roll out the pastry quite thinly and fill half of it, then fold over the other half of the pastry and seal the edges. brush lightly with beaten egg or milk. Cook at 200 degrees for about 30 mins. Delicious hot or cold, and so easy

edited to say, when you've folded the pastry over and sealed it, cut a couple of slots in the top to let the steam out

**purpleprincess**

fudgem wrote:

I make a chicken and leek pie (or chicken and mushroom) with a packet of fresh puff pastry. You can also buy this ready rolled, but that's taking idleness a bit too far.
Cook to the filling and allow to cool, roll out the pastry quite thinly and fill half of it, then fold over the other half of the pastry and seal the edges. brush lightly with beaten egg or milk. Cook at 200 degrees for about 30 mins. Delicious hot or cold, and so easy

How do you make the filling?

fudgem

Sorry purpleprincess, here goes

Trim the leeks, taking off all the tough green bits, slice them from root to the top, I quarter them if they are very big, rinse under the tap to get any grit off then slice into about half inch chunks. Put them in a pan with a big knob of butter, no water, the water from washing is enough. Put on a well fitting lid and steam them gently for about ten minutes, or until they are done to your liking.
Cut the chicken into bite size pieces and cook them in the same manner as the leeks, and mix them together
I make a little white sauce to mix them together with, by adding a level tablespoon of flour, then adding milk a bit at a time until the right consistency is reached. Make this quite thick or it will run out of the pie

mookybargirl

I've remembered where the recipe was but can't find it - it was posted from a dad after watching Jamie's school dinners so it was an old thread - he wanted help for the sake of his kids and has lots of ideas from people on how to break the cycle...... can anyone help find it - I've done so many searches to try and find it myself but I really can't find it.

newleaf

I think mr badexample is planning to make a chicken and leek pie next, perhaps you could do it together?

alimbee

I have just made a chicken pie from yesterdays left over roast, and I was going to put the oven on the timer so its was cooked for 6pm when we get back from dd1 dance lesson. BUT when I put the dish in the oven I twigged it was hot from making the sauce and adding the chicken. So going on the only reheat cooked chicken once, do I have to cook the pie now (but can't reheat it to eat it later) or can I leave it in the oven to cook later on, on automatic??

Oh and I have to leave in 20 mins to get dd2 from her first ever day at school so I have to do something quick!!!!

Thanks for any help

Alison