making a HM pie - some advice pls

shimmigirl

Hi

gonna use leftover chicken - and a couple of leftover slices of ham to make a pie. I have some campbells soup for the sauce, and some frozen puff pastry for lid.

What container should I use for cooking in - I have a pyrex casserole with lid - the lid looks quite shallow though, bu then the casserole dish looks quite deep - though I could use veg to bulk pie out.

What do you all use?

Thanks

AnnieH

Have you not got a shallow lasagne type dish?

You could do it in the casserole dish and just pasrty the top like a fray bentos pie - that will be nice - be careful if you add veg that it doesn't make your sauce runny.

shimmigirl

Annie - I have a square / rectangular ceramic dish about 20cm x 30cm approx that we were bought for wedding gift - would that work

Churchmouse

shimmigirl, that dish sounds fine, but I wonder if you'll be able to "attach" the pastry easily enough. (normally a pie-dish or plate has a bit of a lip you can anchor a pastry lid to). If it hasn't you could always cook your lid separately on a baking sheet, and pop it onto the pie just for serving;) It's something I've done when catering for 42 elderly folk. Cooked up the filling and topped each serving with it's own pastry hat:D

Rikki

If you would like to read about a chicken pie challenge with photos and laughter have a LOOK HERE