Roast Chicken Pie

BlushingMama · August 2011

I need help and I know that there are some foodies here. I have left over roast chicken, leeks, carrots, corn, gravy powder and short crust pastry so I am thinking of doing a roast chicken pie for supper.

What do I do? And will those ingredients work?

traveling turtle · August 2011

Oh yum! I think those ingredients would work. I tend to not do a top and bottom crust because then it's way too crusty and although I love crust a ridiculous amount, there is a such thing as too much of it. If you're cooking it in a deeper dish, I think top and bottom crust is fine.

To help speed up the cooking time, and at the very least to make sure everything is warm all the way through, I'd cook all the non-crust ingredients together first and then put the whole thing in the oven with the crust... if that makes sense.

BlushingMama · August 2011

Thanks for replying. I am thinking of cooking everything, but the crust together in a pan, then putting it into a 'casserole dish' (I don't have a pie dish) and then putting the crust on top and putting it in the oven. But I have never made a pie before, its just that is what seems logical to me. Does that sound right?

ILikePineapples · August 2011

Sounds good - I would use a bit of milk (and white wine if you have it) to make the gravy along with the other stuff (perhaps pan fry some of the ingredients, then add milk, gravy cube and chicken). Then do the pie crust. Sounds good!

Bananas0827 · August 2011

Sounds about right to me, Blushing.

I'd sautee the carrots and leeks in a bit of butter or olive oil first, then add the corn, chicken and gravy. Pour it all in a casserole dish and then lay the pastry on top, slitting the top a few times for steam vents. I usually butter the side of my casserole dish so the pastry doesn't stick when I'm portioning out the meal.

BlushingMama · August 2011

Thanks Pineapple. This is exactly what I will do. We have bottles of white wine lying around the house that I can use. We don't drink white wine and DH was given a few bottles for his b-day so this will be good.

BlushingMama · August 2011

Thanks Banana's, I will butter the sides and make vents.

I love you Ladies! Just saying.

hamilton.ja · August 2011

I make this all the time and you could easily adapt it for the ingredients you have:

http://www.foodnetwork.com/recipes/alton-brown/curry-chicken-pot-pie-recipe/index.html

FayeD · August 2011

With some sage mixed in to the gravy! Mmmmm.....

stever · August 2011

Sounds awesome! If you have some potatoes I'd parboil them too, make up some gravy throw it all in a casserole, top with the pastry, brush that with butter and cook at 400 - or whatever for 30-45 minutes

BlushingMama · August 2011

The pie is in the oven, and OMW the filling tastes awesome. I followed Pineapples advise and put milk and white wine in with the gravy, and its delicious. I hope the pastry does not let me down.

ILikePineapples · August 2011

I promise that I will never steer you wrong when it comes to food...mmmm...love food.

BlushingMama · August 2011

ILikePineapples:
I promise that I will never steer you wrong when it comes to food...mmmm...love food.

The nest needs a like button, but I will give a Nest Yes Yes

BlushingMama · August 2011

Just finished supper and it was super yummy. Thank you everyone for your input. DH even suggested that I make it when his parents are here, that means he gave it the big thumbs up.

Roast Chicken Pie

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