chicken and leek pie!

i_wanna_save_money!

Ah, I have another question! What flour do I use for the sauce - does it matter which type I use?

hotcookie101

Nah, it doesn't really matter-I use plain white but have in past used self raising, strong bread flour, or wholemeal. Just don't add too much-I usually add a couple of tablespoons, and make sure you cook it off for a good few minutes to get rid of that floury flavour!
(I think there is something called sauce flour but I have no idea what that is-maybe you should use that if others think so )

newlywed

I make mine like thriftlady but instead of adding milk, I just add chicken stock

Have also cheated and used cambells condensed chicken soup too

Bunny200

This thread came up at just the right time as I had leftover chicken in the fridge and some puff pastry, so I popped to the shop bought a couple of leeks and now I have Chicken, Leek & Sweetcorn pie in the freezer (we're having something else for dinner tonight!) ready to cook on another day. I was wondering what I was going to use the chicken & pastry for but for some reason never put the two together!!! The girls have also got jam tarts for pudding with the little bits of leftover pastry!

Kirsty327

If I used a can of soup in a chicken & leek pie recipe would it still be suitable for cooking in a slow cooker?