Thursday, August 24, 2006

Chicken Pie Recipe

A golden shortcrust and puff pastry case encloses tender pieces of chicken in a creamy bacon and white wine sauce.

We use a medium leek in this recipe.

Makes 3 single-serve pies.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

1 tablespoon (20ml) oil
400g skinless chicken breast or thigh fillets, chopped into bite-sized chunks
100g shortcut bacon, finely diced
90g (3/4 cup, lightly packed) finely chopped leek
1 medium clove garlic, peeled and crushed
20g (1 tablespoon) butter
1 tablespoon (12g) plain flour
1/3 cup (84ml) chicken stock
1/3 cup (84ml) white wine
1/3 cup (84ml) cream (35 to 40 percent fat)
Salt and pepper, to taste
1/4 teaspoon ground nutmeg
20g (1/3 cup, loosely packed) grated tasty cheddar cheese
1-2 sheets puff pastry, thawed
2-3 sheets shortcrust pastry, thawed (if preferred, puff pastry can be used instead of shortcrust)

Heat oil in a large, heavy-based saucepan or frying pan over high heat. Add chicken, and cook, stirring occasionally, for about 6-7 minutes, or until lightly browned. If necessary, cook the chicken in batches to avoid overcrowding the pan. Remove chicken from pan and set aside.

Reduce heat to medium-low. Add bacon, leek, and garlic to saucepan, and cook, stirring, for about 3 minutes, or until leek has softened and bacon is cooked. Set mixture aside with chicken. ©

Over medium-low heat, add butter to saucepan and allow butter to melt. Add flour and cook, stirring, for 1 minute (mixture should bubble but not brown).

Add stock, wine, and cream, stirring continuously. Increase heat to medium-high and bring mixture to boil, stirring continuously. Reduce heat to low and simmer for two minutes. Stir in salt, pepper, and nutmeg, and remove from heat.

Add chicken, bacon, leek, garlic, and cheese to saucepan. Stir to combine then set aside to cool for 15 minutes.

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lowest position; the pastry base will brown and crisp better if it is close to the bottom element.

Grease three non-stick individual pie tins. We use pie tins that are about 3cm deep, about 7.5cm across the base, and about 12.5cm across the top (including the rim).

Invert pie tins on puff pastry and cut around the tins to form the lids of the pies. Set lids aside.

Invert pie tins on shortcrust (or puff) pastry and cut circles about 1.5cm from the edges of the tins.

Ease shortcrust pastry circles into pie tins, making sure there are no air bubbles under the pastry. Trim overhanging pastry with a sharp knife.

Divide chicken mixture evenly among pastry bases.

Brush edges of shortcrust and puff pastry with water and cover pies with puff pastry lids. Firmly press edges of pastry together with a fork.

Using a sharp knife, cut a small cross in the top of each pie.

Place pies on a baking tray (the tray makes it easy to remove pies from the oven and will catch any sauce that may overflow). Bake pies for about 25-30 minutes, or until golden brown. Serve hot.


Anonymous Anonymous said...

I read your blog all the time and always think how fantastic the recipes look. Last night I finally made something- these chicken pies. They were delicious. Thanks for the excellent recipe!

28/8/06 8:28 pm  
Anonymous Anonymous said...

i have made this pie 3 times now and everyone who tastes it thinks its the best pie EVER! another fantastic recipe from you guys..anyone thinking about giving this pie a go DO IT you wont regret it! thanks

16/10/06 5:55 pm  
Anonymous Anonymous said...

I have been making meals from you both for a while now since I found this site...ANOTHER FANTASTIC RECIPE....*****stars

19/10/06 11:21 am  
Anonymous Anonymous said...

I used the recipe in my pie maker and it was fabulous.

2/11/06 10:32 pm  
Anonymous Anonymous said...

Nadzy here - I made the pies from scratch and they turned out great! Thanks for a great recipe!

10/1/07 4:15 pm  
Anonymous Anonymous said...

Am going to give this pie a go this week. Anyone got any tipis for getting the pie out the dish once cooked? Would it be an idea to grease the pie dish first?

3/2/07 7:17 pm  
Blogger Amanda and Debbie said...

We recommend using greased non-stick pie tins to ensure that the pies are easy to remove.

3/2/07 7:41 pm  
Anonymous Anonymous said...

I tried this last night and it was absolutely fantastic, so easy and so delicious, this will become a regular meal!

12/3/07 1:34 pm  
Anonymous Anonymous said...

What should I serve my pie with?

3/4/07 3:03 pm  
Blogger Amanda and Debbie said...

We like to serve these pies with mashed potato and mixed (steamed or boiled) vegetables.

6/4/07 9:24 pm  
Anonymous Anonymous said...

wow i just made this tonight and it tasted amazing.

10/4/07 10:11 am  
Blogger Gamario said...

Love your site! Was just wondering if I could bake this pie in one pie dish with no shortcrust like your fish pie i.e only the puff pastry on top. If so, how long should I bake it for?

2/6/07 4:14 pm  
Blogger Amanda and Debbie said...

Hi Mario,

Yes, you could put the filling in one large pie dish and bake it with a puff pastry top only.

With the filling in one large dish, it might take a while to heat through to the centre. Therefore, we would use a shallow pie plate, rather than a deep dish. We would also try to use the filling while it was still warm, rather than refrigerating it before use.

We aren't sure of the exact baking time, but would take the pie out of the oven when the filling was hot and the pastry golden brown.

6/6/07 9:32 am  
Anonymous Anonymous said...

I am a novice to baking. May I know where to get ready-made pastry? Any particular brands in Australia that are good?

13/6/07 12:00 pm  
Blogger Amanda and Debbie said...

We use Pampas puff pastry and Pampas shortcrust pastry, available in the freezer section of most supermarkets.

16/6/07 10:27 am  
Anonymous Anonymous said...

Another raging success from this website! Thamks for a great recipe. My husband described it as "a gourmet pie" and this recipe is also going into my permanent repertoire.

I made it in a single shallow pie dish and it worked fine.

18/6/07 9:00 pm  
Anonymous Anonymous said...

It was my first attempt to make chicken pie and Waalaa! I've made 6 savoury sizes out of it! This recipe is easy to follow and the taste is absolutely divine!

25/6/07 10:09 pm  
Anonymous Anonymous said...

Very nice, it also works well as a single large pie, 4 star! Thankyou.

2/7/07 2:11 pm  
Anonymous Anonymous said...

Hi, I would like to make this pie using phylo pastry and I want to make it low fat - could I use Light carnation cream instead??

22/8/07 6:17 pm  
Blogger Amanda and Debbie said...

We haven't tried using phyllo pastry or evaporated milk in this recipe. However, these substitutions should work well. To further reduce the fat content, you could use lean ham instead of the bacon. A reduced fat cheese could also be used.

25/8/07 8:47 pm  
Anonymous Anonymous said...

I'm in college right now and i was thinking mini chicken pie's will make an awesome snack during the week. Is there a way i can save them for around 3 days or so?!

8/9/07 11:41 am  
Blogger Amanda and Debbie said...

You could keep the cooked pies in the fridge for a few days and reheat them when required. Or you could assemble the pies and freeze them, uncooked, for a couple of months (defrost before baking).

12/9/07 11:01 am  
Anonymous Anonymous said...

I made these pies last week for my friends and they were a fantastic. Thank you. I am very keen to try your other recipes. Do you have a recipe book? And do you have recipes for desserts?

12/9/07 1:41 pm  
Blogger Amanda and Debbie said...

Hi Pip

We don't have a recipe book, but we do have recipes for desserts. To view a list of our sweet recipes, click on the 'Index of Sweet Recipes' link on the right-hand side of the screen.

18/9/07 8:35 pm  
Blogger LisaR12 said...

amazing. this pie is the best chicken pie ever and so easy

24/11/07 3:50 pm  
Anonymous Anonymous said...

Best chicken pie i have ever made, you can add a few peas, carrots with a little more cream if desired. Thank you so much.

4/12/07 9:26 pm  
Blogger Unknown said...

Thank goodness! Someone who has shared a recipe for a creamy chicken pie! Perfect for Chicken Pot Pie! Thank you Thank you THANK YOU! Excellent blog, too! :)

7/12/07 2:13 pm  
Anonymous Anonymous said...

could you make the pie without the wine?

1/3/08 6:22 pm  
Blogger Amanda and Debbie said...

You could leave the wine out and increase the amount of chicken stock to 2/3 cup.

1/3/08 11:08 pm  
Anonymous Anonymous said...

Great recipe...I added a cup of mushrooms and substituted the wine for more stock and kids loved it!!

5/4/08 6:53 pm  
Anonymous Anonymous said...

I love this recipe..your garlic prawns recipe was an awesome entree with this 1..I did add mushrooms also was devine. I have now made it several time the last time I used this recipe (not beng a fan of pastry) I served it up with fettucine pasta as like a carbonara sauce..FANTASTIC *****

19/4/08 5:52 pm  
Anonymous Anonymous said...

I have made this pie so many times and I love it, always as one big pie, my husband hovers in the kitchen waiting for a taste.

I have passed it on to so many people I have lost count.

I serve it with a crisp salad of Cos Lettuce, Red Onion (thin slices), Cherry Tomatoes, Cucumber with a sprinkling of fresh Coriander, with a balsamic dressing.

5/5/08 12:30 pm  
Anonymous Anonymous said...

Made this for the first time. Left out the bacon for dietary reasons and made it as a single pie in a small rectangular dish which was plenty for the two of us for dinner, with leftovers for lunch next day.

It was absolutely delicious and will be repeated in the future. Thank you

9/5/08 11:35 am  
Anonymous Anonymous said...

OMG - this was amazing - the best pie recipe ever!

13/5/08 9:37 pm  
Anonymous Anonymous said...

hello was just wondering do u have to put white wine in the pie recipe?

21/5/08 10:45 am  
Blogger Amanda and Debbie said...

Please see our comment dated 1/3/08.

21/5/08 10:57 am  
Anonymous Anonymous said...

hi, i made the chicken pies tonight and i put them in the pie maker, the tops of the pies cooked fien,but the bottoms didn't what did i do wrong? the filling was mouth watering!

22/5/08 5:56 pm  
Anonymous Anonymous said...

Made these the other night and they are so yummy.

27/5/08 1:19 pm  
Anonymous Anonymous said...

Can anyone pls tell me what cream to use?

30/5/08 2:51 pm  
Blogger Amanda and Debbie said...

You can use any cream with a fat content of 35 to 40 percent (thickened or unthickened).

30/5/08 5:04 pm  
Anonymous Anonymous said...

hi i wrote to you on the 25/5/08 and still waiting for a answer would really like to know what i did wrong with the pies?

2/6/08 8:15 am  
Blogger Amanda and Debbie said...

Sorry we've taken so long to reply. We haven't tested this recipe in a pie maker (we don't own one) and aren't sure what the problem could be.

Did you refrigerate the filling mixture? We use the filling after allowing it to cool at room temperature for 15 minutes. If the filling was very cold, then it may have prevented the pastry from heating up quickly and cooking properly.

Have you had this problem with other pies made in your pie maker?

2/6/08 8:52 am  
Anonymous Anonymous said...

Hello thank you so much for your response yes i've made pies in pie maker before and they turned out fine,the filling was abit still warm so theres my answer to why they didn't turn out. thanks again

3/6/08 5:35 pm  
Anonymous Anonymous said...

These are the yummiest pies ever. Thanks I love your site :)

22/6/08 6:02 pm  
Anonymous Anonymous said...

Stumbled upon your blog while looking for a chicken pie recipe and since everyone seemed to rave over the pies, decided to make little ones instead of one big pie. They were fabulous! Just how I imagine a good chicken pie should be. I made 1 1/2 times the recipe and that was enough to fill 12 muffin tins. I used a cheap Chardonnay and it was a little bitter but got this corrected with a teaspoon of sugar. I think using shortcrust pastry for the bottom is important - better than all puff pastry. Thanks, Fran from Munich

30/6/08 12:58 am  
Anonymous Anonymous said...

I love this recipie and use it all the time! I make them in oversized ramekins with no pastry at all, i just put the filling in the dish and top with mashed potatoe and it is delicious! Thanks!!

2/7/08 12:02 pm  
Anonymous Anonymous said...

The chicken pies sound really good - but can I substitute the leek with onion maybe? Or would it be okay just to leave the leek out?
Thank you for a wonderful website with great recipes.

13/7/08 9:11 am  
Blogger Amanda and Debbie said...

Hi Penny,

We suggest that you replace the leek with 90 grams of finely chopped onion (about one small onion).

15/7/08 8:02 pm  
Anonymous Anonymous said...

I loved this pie! I cooked it last night and my partner said it was the best pie he has ever had! Thank you so much for sharing your amazing recipes and making the instructions so easy to follow....

24/7/08 5:17 pm  
Anonymous Anonymous said...

hi amanda and debbie, would you be able to tell me where I can get the pie tins from? i've tried to find them at the major supermarkets but they don't seem to stock them. Thanks.

25/8/08 11:42 pm  
Blogger Amanda and Debbie said...

We purchased the pie tins from a kitchenware supplier. Kitchenware chains and hospitality equipment suppliers should stock them.

26/8/08 9:59 am  
Anonymous Anonymous said...

I absolutely love your blog & photography. Would it be possible to use this recipe for a vol-au-vent filling?

27/8/08 3:01 pm  
Blogger Amanda and Debbie said...

The chicken mixture would be suitable for filling vol-au-vents. We would probably chop the chicken into smaller pieces if using small vol-au-vents.

27/8/08 6:55 pm  
Blogger hera said...

Sounds delicious! Exactly what I've been looking for! Q:All my family, excluding myself, hate shortcrust pastry. Noted the post re using puff on top & no pastry on bottom. Is it possible to use puff top & bottom? Would it change the cooking time, or maybe make the bottom soggy? Why do most pie recipes specify one type of pastry for the top & another for the bottom? Perhaps a dumb question, but just wondered....Thankyou in anticipation!

11/9/08 1:40 pm  
Blogger Amanda and Debbie said...

Hi Hera,

We use shortcrust pastry to provide a sturdy base for the pie. Puff pastry can be used for both the top and the base if preferred. You shouldn't need to change the cooking time.

17/9/08 10:01 pm  
Anonymous Anonymous said...

I should have commented earlier , sorry :) I have been making these pies for A G E S ! I cant remember when I started cooking them from this recipe here but these are the B E S T chicken pies :)

I have always only used puff pastry for top and bottom and they are just perfect.

I use the individual metal pie dishes an they have no problems in cooking

I even do a big batch and freeze them in the pie dish then when frozen remove (use a little water on the metal pie dish sides and bottom (careful not to wet pastry) then return to freezer and when wanting to cook place back in metal pie dish to defrost and then cook

Thank you for the great Recipe we love it :)

25/9/08 2:28 pm  
Anonymous Anonymous said...

I made these in deep muffin tin, as I had no individual pie tins and did not want to make it as 1 large family pie.

I changed recipe little and added pea's, corn and onions as well with rest of the recipe mixture. And added more stock and cream as I made a larger quantity.

They are quite delicious and handy to make a big batch too freeze and use them for snacks.

Was there a recipe for beef pie ? or mince based pie ? I could not see one.

I will this week also be making the lasagna well infact that today as well so I can leave it sit for tomorrow as that is what I normally do with lasagna and will also be making the chicken casserole.

Thank you for having a Great site with delicious non complicated recipes with easy too follow directions and the quantities in ingredients too be fairly spot on.

11/10/08 12:48 pm  
Anonymous Anonymous said...

Hi, love the look of the recipe, but really dislike nutmeg. Would fresh herbs in its place be too much? Was thinking of using chives and/or parsley.

14/10/08 9:58 am  
Blogger Amanda and Debbie said...

Currently, we have the following beef/mince pie recipes:
Beef and Red Wine Pie
Shepherd's Pie

Chives and/or parsley would be a nice replacement for the nutmeg.

16/10/08 1:07 pm  
Anonymous Anonymous said...

Due to the rave reviews I've decided to cook this for the better half over the next few days. I was wondering if makes a difference depending on the grape type used in the white wine. I noted the comment about the chardonnay, so may be avoiding that one! Thanks in advance!

19/10/08 4:02 pm  
Blogger Amanda and Debbie said...

We don't know much about wine, so we usually ask the bottle shop attendant to recommend a reasonably priced wine that is nice to drink. We don't recommend using a very sweet wine in this recipe.

23/10/08 6:38 pm  
Anonymous Anonymous said...

WOW! I made this into one big family pie (minus the wine and leek) and my boys love it! Have made it a few times and its always turns out perfect so easy thank you!

5/12/08 12:09 pm  
Anonymous Anonymous said...

can you use puff pastry for the base also instead of shortcust pastry?? will it work or will it go soggy? and what will the cooking times be if i used puff pastry instead? thanks!

9/1/09 10:14 am  
Blogger Amanda and Debbie said...

Please see the above comments dated 17/9/08 and 25/9/08.

9/1/09 1:14 pm  
Anonymous Anonymous said...

I made chicken soup with chicken breasts so I used the cooked chicken breast in my pie, I omitted the wine and made 6 medium pies. They were delicious!

13/1/09 4:17 am  
Anonymous Anonymous said...

I visit your blog and use your recipes all the time. I loved this pie and my 1 and 4 year olds gave it thumbs up. I ommited the wine and added extra stock..

16/1/09 12:47 am  
Anonymous Anonymous said...

Oh forgot to say , I forgot to add the nutmeg, and it was still delicious!

19/1/09 5:21 pm  
Anonymous Anonymous said...

This is one of my families all time favourite meals now.
Thank you for sharing.

Mick & Kristy

28/3/09 2:12 pm  
Anonymous Jaimie said...

Another great recipe from you guys :). Made it tonight and it was a hit. I omitted the wine as I didn't have any, so doubled the amount of stock - it came out a bit salty with the bacon, so next time I'll either use the wine or use salt-reduced stock.

Next time I will add some corn and peas (and if hubby ate mushrooms I'd add those too!).

How would you go about making these to put in the freezer? Would you cook them first or would you freeze them uncooked to be placed in the freezer once defrosted? Would they go soggy if they were cooked first?


3/4/09 8:00 pm  
Blogger Unknown said...

Yummy! the nicest chicken pie you could wish for! Have made twice once with great care for guests using wine, and once for us and the kids no wine and a rush job. Both times a huge hit. Amanda

19/4/09 2:48 am  
Anonymous Anonymous said...

I made this pie for dinner tonight for me and my parnter and I just had to post a comment! These pies are truely amazing! And it turned out so great (im a lousy cook to, actually I suck at cooking haha).

I used one sheet of puff pastry for the bottom and one for the top. I also didnt have any indvidual pie dishes so I just used a cassarole dish.. The shape looked a bit funny but still tasted great! I also served them with peas and corn.

Thanks so much for posting this recipe, it is excellent! 10/10! :)

21/4/09 12:03 am  
Blogger Jenkins Patch said...

Fantastic recipe as always. Made as a single pie with puff pastry both top and bottom. Whole family enjoyed. Thanks for another great recipe :)

6/5/09 4:43 pm  
Anonymous Anonymous said...

BEST PIE EVER! I can't get enough of it when I make it, my boyfriend loves it and I give this recipe to all of my friends. I add mushrooms when I make them and put them into individual ramekins, just putting pastry on the top, served with salad and a glass of white wine - totally delicious!

3/6/09 6:02 pm  
Anonymous j said...

can i skip the cream and white wine or what can i replace them with?

4/6/09 9:40 pm  
Blogger Amanda and Debbie said...

Hi Jaimie

The pies can be frozen cooked or uncooked. To freeze, we wrap the pies individually in plastic wrap and place them in an airtight container. We think it is best to thaw them before baking; however, they can be baked from frozen. When baking frozen pies, we extend the baking time and don't preheat the oven.

8/7/09 10:26 pm  
Blogger Jules said...

Yum yum yum! This was absolutely delicious. So much better than any pie I've ever bought here in London, and so filling I could not finish it (and I LOVE eating).

Wow, thank you! :)

17/7/09 4:39 am  
Blogger Unknown said...

Hi, thinking of making this tomorrow night for guests but one is a vegetarian. Can you leave out the bacon or substitute it? I'm worried about the pie missing something salty...

24/7/09 12:18 pm  
Blogger Amanda and Debbie said...

Hi Erin

It would be fine to omit the bacon without replacing it with another ingredient. You could slightly increase the amount of chicken to compensate for the reduced amount of meat if desired. Another idea would be to make only one of the pies without bacon. Make the filling without the bacon, and fry the bacon separately in a small pan. Make the first pie and place a decorative pastry shape on top of the pie to indicate that it doesn't contain bacon. Then add the cooled, cooked bacon to the remaining pie filling and make the rest of the pies.

25/7/09 11:09 am  
Blogger Kim said...

My husband doesn't like leeks or onions unfortunately. Would it matter if I left out the leeks (obviously unable to substitute onion though as a replacement)?

12/1/10 6:29 pm  
Anonymous Anonymous said...

Hello, have made this pie 3 times now and it's beautiful. The white wine sauce is lovely and it has lots of flavour! All the recipies I have tried on your site work out the first time and every time. I can't wait to get your new added recipes in my inbox! Well done :c)

1/2/10 4:12 pm  
Blogger Marissa said...

I thought your pie looked beautiful but when i made it the bottom pastry was rather soggy (slightly uncooked even). I did make it in a larger 27cm pie dish. Is it possible to blind bake the pie with ceramic pie weights first? What do you think?

8/4/10 9:26 am  
Blogger Amanda and Debbie said...

Hi Kim

You could omit the leek without replacing it with anything.

Hi Marissa

We think blind baking the pastry base would be a good idea.

24/4/10 11:39 am  
Anonymous Anonymous said...

Hello. I have a question. When you say cut a cross at the top, do you actually cut right through the pastry or do you just make a little indent?


11/5/10 12:09 pm  
Anonymous Anonymous said...

Hi there,

I made these last night and followed the recipe exactly. The puff pastry on the top turned out perfect, the filing was delicious but when i tried to take the pie out of the non stick pie tin, the sides were soft and kind of collapsed.

I let the chicken mixture cool at room temp and did not put the mixture in the fridge.

Do you think the pies needed to cook for longer? Is the pastry soft like that when its undercooked?

12/5/10 9:36 am  
Blogger Unknown said...

The wine gives it such an excellent flavour. I made the pie without pastry at the bottom and it was fantastic (and lower in calories).

Will definitely make again and recommend it too.

17/5/10 6:40 pm  
Blogger Unknown said...

I added loads more veggies, whatever I had on hand in fact: carrots, mushroom, bell peppers. Gave it a great texture.

17/5/10 6:41 pm  
Blogger Mel said...

I haven't actually put the mixture into the pie cases yet, but it is SO yummy that I had to post. My husband has never eaten chicken pies in his life and we cooked this together, it is awesome so far and I think it will be better once it is in the pastry :)

We will definitely make this again.

31/5/10 6:07 pm  
Anonymous Carlie. said...

the whole family could not get enough of this pie. Even my fussy little eaters left their plate clean.! Will definitely be making again - best chicken pie EVER AND EVER. Thankyou for sharing.

20/6/10 7:09 pm  
Anonymous Jessica said...

This pie was absolutely delicious! I didn't use white wine or leek, just replaced them with more chicken stock and an onion. Definately recommend this recipe - so easy and DELICIOUS - 5 stars!

30/7/10 9:12 pm  
Anonymous Anonymous said...

Fantastic pie! My boyfriend worked in a pie shop for 10 years and said this was better than anything he ever made!

21/3/11 7:13 pm  
Anonymous Anonymous said...

This comment has been removed by the author.

9/5/11 3:51 pm  
Anonymous Anonymous said...

ive cooked this pie many many times and its bloody good. Sometimes I swap the chicken stock for vege stock and add mushrooms. Amazing!

4/6/11 12:13 am  
Anonymous John A Cotterell said...

I made these the other night. I was so confident of the result that I doubled the recipe. What a brilliant decision!
These are beyond good they are superb - another 11 out of 10!
Thank you, ladies

4/6/11 2:51 pm  
Anonymous John Cotterell said...

These are superb - and incredibly filling. I forgot the cheese but it didn't make a difference we reckon.
Thnks for another brilliant recipe ladies.
Regards, John

4/6/11 2:55 pm  
Anonymous Anonymous said...

I was looking for a recipe that I could use up some left over bbq chicken and this one caught my eye.
It worked out wonderfully. Very delicious. Will make this one again and again and again.

10/6/11 1:01 pm  
Blogger lib said...

I'm confused...

One commenter asks whether to blind bake the pasty first, and is told it would be "a good idea".

So should it be blind baked or not? Most recipes I see with pastry recommend it, but is it not necessary when doing small pies like this? What's the story with blind baking??

10/6/11 3:38 pm  
Blogger Amanda and Debbie said...

Hi Lib

Blind baking the pastry is not necessary for the small pies.

10/6/11 3:44 pm  
Anonymous Anonymous said...

can i replace the white wine with something non alcoholic ?

27/6/11 1:34 am  
Anonymous Anonymous said...

your website is brilliant... I have tried tonnes of your recipes and they are all fantastic. I can't wait for this chicken pie for dinner.

1/7/11 3:55 pm  
Anonymous Anonymous said...

Love your recipes! Made this last night and it was a hit! The mixture was absolutely delicious. Wonder if adding wholegrain mustard would be nice as well?

28/5/12 10:35 am  
Anonymous Anonymous said...

I made these into pot pies and used left over BBQ chicken...easy and so yummy!

18/7/12 4:28 pm  
Anonymous AliceY said...

dear Amanda & Debbie!
thank you for this great recipe. i made it yesterday and it was very very delicious, everyone enjoyed it! i double the amount in everything and made two big pies. i tried your potato bake recipe,too, it was very yummy as well! thanks again !!

28/7/12 11:07 pm  
Anonymous Anonymous said...

Hi guys,
I used this recipe as a ravioli pasta filling.
The only changes I made was to shred the chicken after the initial cook, and once everything was combined I left it on low heat for 15-20 minutes to ensure everything was cooked through.
An hour or two later when I needed it I spooned it in to my freshly made ravioli and cooked it up. My guests thought it was fantastic, as did I.
I used the remainder the next night as a make shift pasta sauce, with some added vegetables and it was great then too.

25/11/12 12:58 pm  
Blogger Unknown said...

Finally found this recipe again! Haven't cooked it in ages, but boy is it good. Thank you!

30/1/16 5:50 am  

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