Chicken Pie

[Jay70]

Dear all,

I'm making a chicken pie as a treat (well I hope so anyway) for my wife this weekend. I've got the pastry sussed but not sure what to use as the sauce for the pie. I was going to cut up some chiken breast, leak and mushrooms and cook in a frying pan but wasn't sure about the sauce, COuld I use chicken/mushroom soup or would this be too runny. I've used soup for chicken ala king whichworked well. I'f anyone could give me some advice it would be much appreciated.

Thanks Jason.

[Pea Pod]

Either use a tin of Campbells condensed or ordinary Heinz and thicken with cornflour and water.

[Bellringer]

A tin of Campbell's condensed always works for me. Either chicken or mushroom.

[BBWCHATT]

Jay - I am not a very good cook - so I had to adapt one to the way I am capable of making it - maybe it will work for you too:)

Chicken/Turkey Pot Pie

As many cans of Cream of Chicken Soup as you want to fill up whatever size pan you want to make it in.

Add leftover cut up chicken/turkey.

Frozen green peas.

Add minced onion flakes � to taste.

Add rosemary � crushed up � to taste.

Optional: As many cans of Veg-All or frozen vegetables as you think it needs.

Mix together and either put in a baking pan or keep in the fridge overnight.

Spread it in a baking pan � I use the rectangular ones.

You can then use frozen biscuits/canned biscuits or mix up biscuits or puff pastry.
If you use the frozen/canned � just place them around on top and bake it in the oven until the biscuits get done.
If you mix up biscuits, just spread the dough out on top of it and bake it that way. These are the Southern USA biscuits - not sweet - I will add an easy recipe at the end of this recipe. You can also use puff pastry from your frozen food section at the supermarket.

(You can even heat this stuff in a saucepan and then put it in a casserole dish and put leftover biscuits on top of it.)


Light & Fluffy Biscuits

1-1/2 Cups Self Rising Flour
Stir in 8 Ounces Whipping Cream (Not Heavy Cream)
just until the flour gets wet.

Just dump it out on some flour and pat them out and cut them out.

Bake 400 - 450F until brown.

[Cetti]

If you are at all worried about soggy pastry Jason,use any of the Colman's packet sauces to bind your ingredients.

I've used the Onion and also the Parsley mix with great success over the years with all chicken pie ingredients - and it's foolproof (so far!). Make up the whole packet, but use less liquid than stated - and Good Luck!

[Jay70]

Thanks very much - I'll do my best not to give her food poisoning. I'll let you know how its goes.

Cheers

Jason x