SBF makes chicken and veg pie

**slimboyfat** · 23-08-2010, 08:22 AM

This was my first attempt. I used a chicken pie recipe from a book and then adapted it to the ingredients that I could get my hands on.

Preparation:

Firstly - Buy some pre-made pastry. My Cornish pasty adventures have tought me that its not worth the hassle and disappointment of making your own pastry in the tropics, unless you have an air conditioned kitchen.

Chop up and cook about 500g of chicken fillet in a saucepan with some oil.
Peel and boil a few spuds and chop them up.
Chop up an onion, a leak, a big carrot, and a stick of celery.
Take some frozen peas out of the freezer to defrost.

Cook the onion, leak, carrot and celery in a saucepan with some butter until soft (took about 10 mins for me)

Then add the potato and put the saucepan somewhere you won't forget, as you will need the contents later.

Now for the white sauce bit

In another saucepan melt about 25g of butter, then add about 3 table spoons of flour, stirring all the time for a minute or so.
Then add 350ml of chicken stock (I used a couple of chicken oxos dissolved in water as I am not the sort of person who has proper chicken stock in the house)
You have to keep stirring at this stage to avoid lumps so I wasnt able to take a picture.

Then add about 200 ml of whipping cream, the cooked chicken and defrosted peas, bring to the boil and simmer for a minute or two.

Then add the vegetables, stir it all up and thats the pie filling done. The recipe book said to add salt and pepper to taste but I had a taste and decided it was pretty good already.

Transfer the filling to a baking dish.

Cover it with pastry that you had measure and cut earlier (don't forget to make it a bit bigger than your dish as it will shrink during cooking.) And pierce a couple of holes to let the steam out while its baking.

I also mixed up an egg and a couple of tablespoons of milk and brushed it on as a 'glaze'

Put it in a preheated oven (200 deg C) for half an hour and then take it out and eat it.

It was universally popular with my troops, even the ones who don't like vegetables.

**Bobcock** · 23-08-2010, 09:32 AM

Fuck I'm hungry looking at this....

**kingwilly** · 23-08-2010, 09:44 AM

Nice work, but I would have lined the dish and sides with pastry also.

**slimboyfat** · 23-08-2010, 10:30 AM

Originally Posted by Sir Wilson

Nice work, but I would have lined the dish and sides with pastry also.

Good point. I may try that another time.

Had thought about it, but I didnt want to end up with soggy uncooked pastry on the bottom of the pie. At least with the pastry only on the top where (I could monitor it's progress) and the pie filling already cooked I was pretty sure that there weren't going to be any disasters.

**English Noodles** · 23-08-2010, 10:45 AM

Originally Posted by Sir Wilson

I would have lined the dish and sides with pastry also.

Same here, then it would have been a pie.

Filling looks very very nice though.

**Bangyai** · 23-08-2010, 12:36 PM

Looks mighty tasty but never seen ready made pastry in Thailand and if you're going to make your own you need to do it in an air con room ( so I've been told ).

Nonetheless, that looks so good that I'll give it a go sometime during the coming month. Research first.

**kingwilly** · 23-08-2010, 12:40 PM

Originally Posted by slimboyfat

Had thought about it, but I didnt want to end up with soggy uncooked pastry on the bottom of the pie.

But that's the best bit of the pie.... it will still cook, but it just does not go crispy.

To avoid it being soggy, heat the dish first. (do not forget a light layer of butter or oil so it does not stick.

You may even want to cook the pastry base slightly prior to filling the rest of the pie (but I dont think you need to)

**slimboyfat** · 23-08-2010, 03:46 PM

Flying to Seoul tomorrow. Just had a request to make some more pies before I go.

Thats a pretty good result!

**Little Chuchok** · 23-08-2010, 03:52 PM

Originally Posted by Sir Wilson

But that's the best bit of the pie.... it will still cook, but it just does not go crispy.

To avoid it being soggy, heat the dish first. (do not forget a light layer of butter or oil so it does not stick.

You may even want to cook the pastry base slightly prior to filling the rest of the pie (but I dont think you need to)

Or you can brush it with egg white/beaten egg etc before you put the filling in.That will also help to not make it soggy.

**Marmite the Dog** · 23-08-2010, 05:39 PM

Originally Posted by Sir Wilson

You may even want to cook the pastry base slightly prior to filling the rest of the pie (but I dont think you need to)

It's best to cook the pastry first.

We make pasty here all the time and it's bloody good. The AC is only set at 28, so it's hardly Arctic.

**jizzybloke** · 23-08-2010, 06:32 PM

did Rawlins enjoy it?

**Rural Surin** · 23-08-2010, 08:33 PM

Originally Posted by Sir Wilson

Nice work, but I would have lined the dish and sides with pastry also.

On the contrary Willy, one needn't to have a dough-heavy product. To each his own, of course. As I believe SBF nailed it - should be simple and straight forward without the over burdening heaviness that many pies of this sort tend to take on. Looks lovely indeed!

**ossierob** · 24-08-2010, 04:42 AM

Good job....yet to experiment with pastry

**slimboyfat** · 24-08-2010, 05:24 AM

Originally Posted by Marmite the Dog

We make pasty here all the time and it's bloody good. The AC is only set at 28, so it's hardly Arctic.

Have you done a thread on it yet?

**grasshopper** · 24-08-2010, 06:16 AM

Drool! That sure looks good SBF. I dont believe that you need to line the sides or bottom with stodge.

You have struck the balance.

**Marmite the Dog** · 24-08-2010, 11:59 AM

Originally Posted by slimboyfat

Have you done a thread on it yet?

Will a naked pic do?

**English Noodles** · 24-08-2010, 12:12 PM

^Looks pretty good.

**Fondles** · 24-08-2010, 12:33 PM

Originally Posted by jizzybloke

did Rawlins enjoy it?

lol, was gunna post that !!

**Humbert** · 24-08-2010, 12:36 PM

Good job. Looks just like the kind me mudder made.

**English Noodles** · 24-08-2010, 12:52 PM

Originally Posted by Fondles

lol, was gunna post that !!

lol..

**dake333** · 24-08-2010, 01:03 PM

Cooking the inside pastry first is usually referred to as blind baking.

**Fondles** · 24-08-2010, 03:24 PM

Originally Posted by dake333

Cooking the inside pastry first is usually referred to as blind baking.

Learn something new everyday, I always thought blind baking was me burning the ass out of a saucepan cooking some noodles after a bottle of scotch has been poured down my throat.

**slimboyfat** · 24-08-2010, 05:29 PM

Originally Posted by Marmite the Dog

Originally Posted by slimboyfat

Have you done a thread on it yet?

Will a naked pic do?

nope, the finished article is all well and good, but it would be nice to see the whole process please. from start to finish, with pics.

cheers

**Marmite the Dog** · 24-08-2010, 07:17 PM

Originally Posted by slimboyfat

Originally Posted by Marmite the Dog

Originally Posted by slimboyfat

Have you done a thread on it yet?

Will a naked pic do?

nope, the finished article is all well and good, but it would be nice to see the whole process please. from start to finish, with pics.

cheers

When the Midget makes the next batch I'll try to remember, but she tends to cook wearing just a couple of items of underwear, so I fear it wouldn't make a very good thread.

**Jet Gorgon** · 26-08-2010, 09:10 AM

Originally Posted by Marmite the Dog

It's best to cook the pastry first.

Depends what you're cooking. Never cook the pastry first for meat pies. Only cook the shells first if you are filling with choc cream and such.

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