Chicken Pie Pastry

spike7451

I'm doing a Chicken & Mushroom pie later in the week,I'm using one of the big legs & wing portions from the Sainsbury's basics chicken portions,bones out...mushrooms & a tin of Princess Mushrooms in sort of a white sauce (I got three for a quid a while ago)

Anyway,I got a slab of Just Roll puff pastry the other day in Tesco's (reduced!) so the question is the base...do I !!!!! the pastry to stop it rising or blind bake with the old coin trick...

TAI.

rachbc

i only put puff pastry on the top of pies not the base

tanith

same as rachbc I only put puff pastry on the top.

hilstep2000

I only top it too.

Going4TheDream

I line the tin and fill it up and then add a lid, no blind baking and as it is full of lovely filling doesn't rise, one slab of ready made puff pastry does an 8 inch tin nicely, mind you I have only made steak, kidney and mushroom )very meaty) and it is probably heavier thank chicken?

THIRZAH

I often make a savoury pie with a base and don't bother to !!!!! it or blind bake it. The weight of the filling will stop it rising. The tricky part is making sure the base is cooked -no soggy bottoms as they say on the "Great British Bake-off".

CH27

I only top it.

Going4TheDream

THIRZAH wrote: »

I often make a savoury pie with a base and don't bother to !!!!! it or blind bake it. The weight of the filling will stop it rising. The tricky part is making sure the base is cooked -no soggy bottoms as they say on the "Great British Bake-off".

Totally agree, the recipe I used said bake for around 50mins @180 (meat already cooked in slow cooker) I noticed that after about 40 mins the top was going a little too dark even with a glaze, I just covered it with a piece of foil and continued cooking it - no soggy base! I do tend not to make my pies too wet though preferring people to add their own at the table if needed....

rosie383

I have tried with puff pastry and found it impossible to have a cooked bottom I'm afraid. i was advised on this forum not to use puff pastry for the bottom.

maman

If you want to be really lazy you can just cook rounds of pastry. Make your chicken in a sort of casserole then serve it up and plonk a cooked 'lid' on top. That's what lots of pubs do these days.

Personally I'd just put 'casserole' chicken in an ovenproof dish/tin and put the pastry lid on. Then you're only cooking the pastry and heating the filling. I wouldn't want to risk the filling not being cooked properly.

spike, did you mean those bags of lots of chicken bits from Sainsbury's? I've just finished mine tonight. I think they're brilliant. The leg portions were big enough for a mini midweek roast for two of us. Unfortunately don't seem to be on website.

Callie22

Puff pastry doesn't work well for pie bottoms because of all the fat in it. It doesn't puff and you end up with a sloppy base, which to me is a complete waste of calories. I'd rather have filling and a nice crispy top. Doing that is moneysaving too as you can freeze the other half of the pastry for next time.