Too much pie

LeanneF

Inspired by the recent cook-off between Mr BD & Tigs and also because I wanted a justify buying a pricey but v. attractive pie dish, yesterday I made a chicken & leek pie. Very, very good it was too despite some initial pastry problems.

But now I have half a left-over pie (enough for three portions)....so what can I do with it or will I have to have cold pie tonight? Noone fancied taking pie into work for lunch today.

I made the pie on Wednesday using chicken which I roasted on Monday. The chicken has been cooked twice...is it ok to reheat it tonight?
Can I freeze the pie? If so, will I have to eat it cold or can I re-heat then?

Lastly, is there a solution for when you've added too much water to your flour/butter crumbs?

Ta, Leanne

Topher

:shocked: Sorry, you're wrong..... there's no such thing as too much pie.
(I know that isn't really helpful, but I couldn't let such a sacreligious comment go by unchallenged.)

T.

mrbadexample

Hmmm...:think:...no such thing as too much pie!

Not sure about the reheating thing...thought that was if you'd frozen it. I'd do it, but I am rather robust and have no dependents.

Personally, I thought the pie was fabulous cold, and was eating it for a couple of days after. Just keep chipping away at it.

And for the pastry question....I have no idea. I've only made it once. I'd guess adding more flour would work?

Someone cleverer than me will add their 2ps-worth hopefully.

LeanneF

To be more precise, there's too much pie to eat in one sitting. The dish was 10" & that's pretty big. Pie is very filling too. Especially when you have it with chips & gravy.

After Mr BE's recommendation I think I'll eat the pie cold. No one else fancies cold pie, so I'll be chipping away at for a few days as well. Re the pastry, I started by adding more flour too. Wasn't a big success. As it turned out I didn't make enough pastry so I made some more & combined it with the wet pastry. It was OK but seemed more like bread dough when rolling.
To be honest, I made the pie mostly so I could buy the pie dish. I need to make a few more pies though in order to spread the cost. Perhaps a fruit one next.

Leanne

dronid

So long as you've cooked the chicken rather than reheated it you should be fine with freezing/reheating it. Just don't leave the pie hanging around, it should be reheated and eaten that day.

And as for too much water in the flour/butter crumbs. Make and add more flour/butter crumbs?:D

Topher

Re: Pastry, I use basic recipe from Delia, I don't use lard, so its a half & half of fat, (Marg/butter 2 ozs, + veggie, white fat 2 ozs, - 8 oz of Plain Flour.) Make it in the food processor putting tablesoons of very cold water down the tube ( I've forgotten the exact amount, could be 4-6 tablespoons,) and make sure it gets it 30 minute rest in the fridge before rolling. Not too much handling at any stage, and cold hands whenever possible.

T