Quick quick advice- chicken pie

attentionseeker1

Hi all

Just need some v quick advice. Am supposed to be making chicken pie for dinner tonight. Have HM thin stock and roast chicken from freezer and pre-bought pastry but after a shocking day at work can barely face it!

Is there any way I could heat stock with double cream to make the 'sauce'? Or do I need to do some sort of floury roux type thing to make it thick? Can't face making a mess... :-(

Sally_A

A tin of cream of mushroom soup could be your friend

t_obermory

I don't think cream would be thick enough tbh. A roux isn't too difficult just mix flour and butter/marg into a paste and whisk into the sauce while its on the hob. Mix it all in thoroughly and let it thicken for a few minutes.

Alternatively in the past I've just made up a really thick bisto chicken gravy, added some tomato puree and seasoning and its made a more than passable sauce.

HTH's.

attentionseeker1

Thanks both. I have resorted to simmering some cubed potato in the stock to thicken it and will then bung in some cream and that will do.

I know a roux isn't too difficult but any flour based sauces just go lumpy on me if I don't pay proper attention for some reason. Soooo putting tinned soup on the menu for future emergencies though! Used to make a good tinned soup pasta bake when I was at uni...

My brain is mush this eve!

Bigjenny

I use the condensed soup in a pie.

HTH

skivenov

Same here - works well!

Liz3yy

When I make chicken pie I add two spoons of flour to the pan after cooking the chicken and veg, I stir to coat then pour in a little milk to loosen it. Once bubbled up and with some stock added it makes a great sauce