Chicken pie?

foreverskint

I'd just make sure once the pastry is cooked I turned the oven a little lower and cooked it for longer just to make sure.

I have the same dilemma tonight too, but my family have cast iron stomachs:rolleyes:

thriftmonster

I think you'd be ok as long as it was absolutely scalding hot when you did cook it - but again we all have cast iron stomachs as well. Maybe someone with a delicate tummy could advise

tracyk

'Morning!

Now, I've never 'made' a pie before & have some chicken & leeks in the fridge.

Since I started to visit this site I've become much more aware of healthy eating, money saving etc. so thought I'd try to find a recipe on here for the pie.

So - I've done a search but I can't find anything , yet I'm pretty sure that there will be something somewhere on here.

Please could someone help me out? Or post a recipe? I need to know how to make the pastry too please .

Thanks in advance,

Tracyx

wanting2save

Hi try reading this thread, it is very good!! Will take a while to get through but you will be addicted....

http://forums.moneysavingexpert.com/showthread.html?t=269603

Also if you havent seen the Mr Bad Examples Cooking index it makes an amusing read....

http://forums.moneysavingexpert.com/showthread.html?t=273825

Hope the links work!!!!:D

x

liz545

Morning! Making pies isn't really that tricky, just think of it as two steps - making the filling and making the pastry. If you've made casseroles and sauces before then the filling won't be hard, and pastry is pretty simple too. The quantities below are for a pie that serves 4 but obviously you can alter them to feed your brood!

For the filling

60g butter/oil
1 or 2 leeks - cut into coins, washed thoroughly
375g chicken - I use leftover cooked chicken
1 chicken stock cube or concentrate
625ml milk
50g plain flour
150g peas/sweetcorn (optional)

Start by frying off the leeks in a bit of butter or oil, until they're soft but not brown. Mix in the chicken and the peas or sweetcorn if you're using them, and cook for 5-10 minutes. Transfer them to a bowl and make the sauce (in the frying pan) by adding 2 tbsp of flour and stirring it into the chickeny oil over a low heat. Gradually add a little bit of the milk and stir well until you've got a smooth paste. Add a bit more at a time, it'll start to thicken, and crumble in the stock cube. When all the milk is in, turn the heat up to medium/high and stir for a few minutes to make a really thick sauce, then take it off the heat. Mix the chicken & leeks into the sauce, and pour into a pie dish or lasagne dish.

For the pastry

350g plain flour
175g cold butter
2 eggs

Cut the butter into cubes, and rub it into the flour until it looks a bit like breadcrumbs. Beat the eggs with 1tbsp cold water, then mix in a bit at a time until it begins to form a dough. If you have a food processor you can do all this in that, much easier! Wrap it in clingfilm and let the dough rest in the fridge for 30 minutes if you can, as it'll make it easier to roll out. When you're ready to assemble your pie, roll out the dough to fit your pie dish; if you want a double-crust pie then roll out a sheet about 3mm or 4mm thick to go in the bottom of the dish, then add the filling, then top with another layer of dough (omit if you just want a top-crust pie). Brush a little water or milk over the top, and crimp round the sides of the pie with a fork so that the top stays on securely. Make a little hole in the top for steam to escape, and bake at 200c for 20-25 minutes until it looks golden and bubbly.

Hope this helps, let us know how it goes!

gerturdeanna

Hi all,

Anyone got any good recipies for chickenn and mushroom pie? Will i use shortcrust r puff pastry?

Thanks

Pink.

Hi gerturdeanna,

There's an older thread on this that should help so I've added your post into it to keep all the replies together.

Pink

angelavdavis

livinginhope wrote: »

Rather than making a sperate white sauce,I find it easier to fry an onion add the chicken (leftovers) when all warmed through,add 1 tbsp flour mix then add milk until the right thickness,not too runny as this makes pastry soggy,add the mushrooms at the end so as to keep them from being too sloppy,put into a pie dish with pastry on top (and underneath if you like) cook in oven about 180 for about 30mins.

I make my pie the same without the pastry, but spoon into a pie dish and then freeze. I usually bulk cook lots of different things on the same day and my patience has usually gone for making up the pastry!!!

So I make a pastry top when I want to cook it, put it on the frozen filling in the pie dish and bake in the oven!

MRSMCAWBER

If you want to make your own sauce....make a roux as normal -equal amounts of butter or marge and flour - but dont use milk...when you have stripped all the chicken off throw the carcass in a pan with water, bring to the boil, reduce n simmer for about 45 mins...or however long you have, then strain and slowly and add to the roux a little at a time..if it goes lumpy dont panic, just cook it a little longer...stirring all the time,,,and when its as thick as you like add some dried taragon if you have it and some wholegrain mustard....its yummy
and if you dont want to use the stock to make a sauce use it to make chicken n sweetcorn soup _better than any take away soup... and gets another meal from your chicken..my hubby and niece are addicted -especially with a chunk of homemade bread...it makes a filling yummy meal for a few pence...

mrbadexample

This is a very long (but entertaining) thread about chicken & leek pie. It can't be that different, and should at least give you some pointers, especially for the pastry.