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  • FIRST POST
    • crazyhazy
    • By crazyhazy 18th Apr 05, 3:13 PM
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    crazyhazy
    Recipe for chicken pie/crumble
    • #1
    • 18th Apr 05, 3:13 PM
    Recipe for chicken pie/crumble 18th Apr 05 at 3:13 PM
    I have bought 2 whole chickens this week for the first time, one of them is being used for roast chicken, sweet & sour chicken and a chicken curry. The other one will be chicken pasta bake, probably roast chicken and I was thinking about making a chicken pie/crumble to freeze. Can anyone advise on how to make it? Have never made anything like it before, I have campbells condesned soup which I was going to use as the sauce, would that work?
Page 1
    • moggins
    • By moggins 18th Apr 05, 3:33 PM
    • 5,177 Posts
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    moggins
    • #2
    • 18th Apr 05, 3:33 PM
    • #2
    • 18th Apr 05, 3:33 PM
    definitely! I always use Campbells when I do a chicken and mushroom pie
    Organised people are just too lazy to look for things

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    • crazyhazy
    • By crazyhazy 18th Apr 05, 3:35 PM
    • 313 Posts
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    crazyhazy
    • #3
    • 18th Apr 05, 3:35 PM
    • #3
    • 18th Apr 05, 3:35 PM
    definitely! I always use Campbells when I do a chicken and mushroom pie
    by moggins
    How do I go about making the pastry/crumble? Gosh feel really silly asking this! Will it freeze ok?
    • moggins
    • By moggins 18th Apr 05, 3:39 PM
    • 5,177 Posts
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    moggins
    • #4
    • 18th Apr 05, 3:39 PM
    • #4
    • 18th Apr 05, 3:39 PM
    I must admit to always using my food processor to make pastry as I have mild arthritis in my fingers and can't rub in the fat.

    Quantities are always half fat to flour (ie 8oz plain flour, 4oz fat) 1 egg and a little water. Rub the fat into the flour until it resembles breadcrumbs, add the egg and a little water and mix in until you get a ball with a non-sticky consistency (just add water drop by drop until it looks right).

    I find they freeze best uncooked.
    Organised people are just too lazy to look for things

    F U Fund currently at 250
    • Curry Queen
    • By Curry Queen 18th Apr 05, 3:42 PM
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    Curry Queen
    • #5
    • 18th Apr 05, 3:42 PM
    • #5
    • 18th Apr 05, 3:42 PM
    Do you use an egg in your normal savoury shortcrust moggins?
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • moggins
    • By moggins 18th Apr 05, 3:45 PM
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    moggins
    • #6
    • 18th Apr 05, 3:45 PM
    • #6
    • 18th Apr 05, 3:45 PM
    Yep, I've always used an egg. I get lovely crumbly rich pastry that way. I don't even know how it tastes without one as I've never done it any other way.
    Organised people are just too lazy to look for things

    F U Fund currently at 250
    • Curry Queen
    • By Curry Queen 18th Apr 05, 3:53 PM
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    Curry Queen
    • #7
    • 18th Apr 05, 3:53 PM
    • #7
    • 18th Apr 05, 3:53 PM
    That's interesting and something I'll try next time. I use an egg and an ounce of sugar in sweet pastry but have always used just cold water to bind plain shortcrust. Cheers hun
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • billieboy
    • By billieboy 18th Apr 05, 3:57 PM
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    billieboy
    • #8
    • 18th Apr 05, 3:57 PM
    • #8
    • 18th Apr 05, 3:57 PM
    If the leftover chicken is from a roast dinner, I always use the leftover gravy (made from the chicken juices) in a pie.
  • archived user
    • #9
    • 18th Apr 05, 4:10 PM
    • #9
    • 18th Apr 05, 4:10 PM
    SarahSaver came up with THIS idea. Its in the Recipe sticky.
  • filigree
    If the chicken is already cooked, my preference would be to freeze the chicken by itself. I wouldn't open a tin on Campbells just to put it in the freezer! When you want the pie just defrost the chicken, reheat it in the soup and put a crumble topping over it. If you want to make the crumble in advance, I agree that it is better to freeze raw crumble.

    Coincidentally, we're having leftover chicken meatloaf in Campbells for dinner tonight! Mine's going on rice this time.
    • Jet
    • By Jet 28th Nov 05, 4:13 PM
    • 1,520 Posts
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    Jet
    Chicken pie?
    I'm cooking a roast chicken now for tonights tea. yum

    I intend to make a chicken pie with the leftovers. I've got some frozen pastry (not very OS but pastry isn't my thing. )

    Can you give me some suggestions what to put in the pie (apart from the chicken ) ans how to make the gravy / sauce.

    Thanks.
  • black-saturn
    Mushrooms and/or leeks is nice.
    • Rikki
    • By Rikki 28th Nov 05, 4:21 PM
    • 20,648 Posts
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    Rikki
    You can use the gravy fron the sunday lunch.

    Or make a white sauce and add mushrooms and onions to the chicken.
    • kittie
    • By kittie 28th Nov 05, 4:21 PM
    • 12,444 Posts
    • 79,059 Thanks
    kittie
    easy peasy. Campbells condensed soup. Either chicken or mushroom
  • scuzz
    sweetcorn would go nice
    • Jet
    • By Jet 28th Nov 05, 4:30 PM
    • 1,520 Posts
    • 974 Thanks
    Jet
    Thanks guys. I'm going to go for the gravy and mushroom option this time.

    I think I might need some ideas for the leftover puff pastry.
  • black-saturn
    If anyone wants to make a chicken pie but they havn't got any left over chicken those chicken breasts from Iceland are ideal. Defrost them first and then cook them in boiling water before putting in a pie.
    • taplady
    • By taplady 28th Nov 05, 5:05 PM
    • 7,156 Posts
    • 73,597 Thanks
    taplady
    Thanks to everyone for the chicken pie ideas , I plan to make one too! i like the idea of the campbells soup.I have to admit i use frozen puff pastry as well ( but it was BOGOF at Morrisons! )
    Every penny saved is a penny saved
    • freda
    • By freda 28th Nov 05, 7:38 PM
    • 491 Posts
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    freda
    I buy the ready made non frozen packs of pastry. If you make a pie with only pastry on top, it will do 6 small / 3 large pies. So I chop the pastry into 3 portions when I get it, and freeze 2 of them for future use. Makes it about 25p per pie, which feeds 2 people plus a lunch portion the next day.
    • Pooky
    • By Pooky 29th Nov 05, 8:30 AM
    • 6,923 Posts
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    Pooky
    I always make the pastry in my food processor - turns out great each time.

    For chicken pie I use, one onion thin sliced and fried, add some frozen peas, sweetcorn (sometimes use the baby corn cobs) I bung in other veg too if it needs using up, add the shredded chicken, a dash of white wine, some chicken stock and some cornflour to thicken. Makes a lovely chicken/wine gravy....yummmmmy.
    "Start every day off with a smile and get it over with" - W. C. Field.
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