Chicken pie?

morganb

I often make chicken pie with gravy, not with white sauce. I also add peas or sweetcorn so that it's a 'meal in one'.

[Deleted User]

I have the chicken, I also know how to make pastry. but how do I make a sauce. I know this sounds daft but I really am a novice at cooking. My friend says jus to use a can of condensed chicken soup!! is she right??

MRSMCAWBER

Hi there you can use condensed soup if you like or you can make your own

But melt 1oz butter/marge in a pan,
stir in 1 oz flour and slowly add warmed milk - about 1/2pt or the same amount of stock (great if you can make your own stock)... keep it over a gentle heat, stirring until nice and thick..... add a dollop of wholegrain mustard and seasoning and fold your chicken, sweetcorn etc in...

The basic to remember is use equal amounts of fat anf flour... so if you want more sauce or want to make sure its thick you can do 2oz fat 2oz/flour....if you do this sauce with milk.... you can make so many sauces... cheese, parsley onion, mustard etc....
Dont panic if it goes lumpy..keep it on the heat and keep on bashing it with a spoon or plastic whisk...the lumps will go

Drop me a line if your not sure on my ramblings

Penelope_Penguin

I use this recipe - it appears to have been pinched from Delia's Christmas Collection :eek: but as I don't have my book to hand I can't be sure.

Huge hit in our house. I vary it depending on what I have in.

Penny. x

[Deleted User]

MRSMCAWBER wrote: »

Hi there you can use condensed soup if you like or you can make your own

But melt 1oz butter/marge in a pan,
stir in 1 oz flour and slowly add warmed milk - about 1/2pt or the same amount of stock (great if you can make your own stock)... keep it over a gentle heat, stirring until nice and thick..... add a dollop of wholegrain mustard and seasoning and fold your chicken, sweetcorn etc in...

The basic to remember is use equal amounts of fat anf flour... so if you want more sauce or want to make sure its thick you can do 2oz fat 2oz/flour....if you do this sauce with milk.... you can make so many sauces... cheese, parsley onion, mustard etc....
Dont panic if it goes lumpy..keep it on the heat and keep on bashing it with a spoon or plastic whisk...the lumps will go

Drop me a line if your not sure on my ramblings

Just in case I pluck up the courage to make my own.. What kind of flour do I use ( I know this might sound daft but I really am new to do it yourself cooking!) and do I use milk OR stock.. not both..!! and fat is that lard?? hehehe sorry need a cooking course don't I.
PS if you're feeling REALLY helpful. you could tell me how to make stock too!!
Many many thanks.
S.

Rikki

Check the recipe and tips on Mr Badexamples Cooking Index

MRSMCAWBER

Hi there

Having a daft moment myself....only giving you half the information:D sorry


Right ...
You can use butter or margerine and plain or self raising flour - it doesnt matter.... use either milk - or stock.... dont mix them.....
If you use milk...you can add, cheese, mustard, parley, etc and make loads of dishes - macaroni cheese, cauliflower cheese , lasagne etc


So say 2oz marge/butter
2oz self raising/plain flour

Once the flour has mixed into the melted butter start to add the warm Liquid - about a ladle at a time and mix in well every time.... keep the pan on the heat, and just add the liquid until you have it nice and thick....you need to keep the heat low, so that the sauce thickens slowly and you dont get that horrible floury taste...add salt and pepper and then you can mix your chicken, sweetcorn, frozen peas etc

To make chicken stock i just throw any bones from the leftover chicken in a big pan, with a carrot, and an onion cut in half and i even leave the skin on, the onion, 1 bay leaf and cover with cold water - bring it up to the boil and then drop the heat to low, keep a lid on and let it cook for a couple of hours... and then just pour it through a sieve and you have chicken stock... hope that helps....

You can PM if you get stuck or have anything else to ask if you like:D

orchid-96

I want to make a chicken and mushroom pie for tea tomorrow, but am not sure how to go about it, I have searched the forum, but have not found anything yet (I suppose it is pretty easy for most )

I have some ready pastry to take out of the freezer and some lo chicken from a roast, I also have some mushrooms...

Please could someone tell me how to make the filling yummy! I am a bit of a rubbish cook, so simple would be good..I do have some chicken oxo and a tin of campbells chicken soup and mushroom soup which I bought for pasta bakes, but could use if that would be better...

Thanks

Bongedone

Hi,

I have never tried this myself but here is what I would do: -

Do this when the ingrediants are cold.

Break you chicken into the soup with the sliced mushrooms. Add some dried thyme and some pepper. Mix it all together and add it to you pie case.

You could add some frozen pea's or sweetcorn.

Use both soup tins if you need that much liquid.


Hope this helps

conradmum

Have you got the carcass from the roast? If you have, take all the good chicken off and simmer the bones in water for a couple of hours to make chicken stock. Strain the bones out and throw them away. Put the stock on to boil to reduce it right down to enough to make up pie filling for whatever size dish you have and add your oxo cube.
Slice and fry the mushrooms in a little oil for a couple of minutes, add the chicken pieces and just cook through. Add the reduced stock to the mixture. You may need cornflour to thicken it. Try adding a heaped teaspoon to a little cold water, mix it in then add it to the pie filling mixture. Heat and stir. This should thicken your liquid a little. You can repeat this method until it's as thick as you want it to be. Voila!
Alternatively, in the place your own stock, use one of the tins of soup. I wouldn't add an oxo cube to soup though, as it'll make the taste too strong and salty.
(The method using your own stock is nicer, by the way. I add leeks too (fry them up the same as the mushrooms)).