Chicken pie question

[Buddha Bubbas]

When i make pies the bottom pastry always turns out soggy. What pastry do you use? Do you cook the bottom first?? And what do i use to make sauce?

TA

I swear i hate cooking :rolleyes:

[punkbaby]

Maybe your mixture is too liquidy? I usually just use puff pastry or make my own

[natasha]

Oh that's such a good question! My pastry always turns out soggy at the bottom too!!!:rolleyes:

I always use a can of chicken and vegtable soup to make my sauce....wierd but it works....:yes:

I use puff....

[mm85]

when i make pies i only put pastry on the top and its always crunchy cause the bottom always goes soggy.. i think i might no matter what you use

[zada]

i sometimes use a shortcrust pastry on the bottom. Blind bake it first a little then it shouldnt go soggy:thumbsup: Puff on the top. I just use a cheesy white sauce

[jasminesmum]

I agree, pre- bake the bottom first.

[Trumpet]

I have also noticed that if I put the mix in while it is hot it tends to make it soggy but if I wait until it has cooled it is fine.

[mumof2angels]

I have the ultimate chicken pie recipe its ssoooo delicious!!

2 tbs olive oil
500g thigh fillets 2cm diced ( fat removed)
60g butter
1 medium leek finelysliced( can leave out if dont like)
3 cloves garlic crushed
1 carrot diced
1 stalk of celery diced
1/2 cup peas
1/4 cup dry white wine
2 tbs plain flour
1 cup chicken stock
1/2 cup cream
2 tsp chopped fresh thyme
2 tbs chopped fresh parsley
2 sheets puff pastry
1 egg lighlty beaten

heat oil in heavy based fry pan cook chicken in 2 batches over high heat 3-4 mins till lightly browned but not cooked all way through. Remove with slotted spoon.

Melt butter in same pan & cook leek, garlic, celery & carrots for 8 mins or until soft. Return chicken to pan. Add wine and boil for 2-3 mins, or until nearly all wine is evaporated. Sprinkle flour over the top, stir for 1 minute, then add stock, cream and thyme.
Reduce heat and simmer gently for 20 mins or until sauce has reduced and thickened. Season to taste, remove from heat and cool. Stir in parsley.

Preheat oven to 180 for conventioal or 170 for fan forced. Spray oil in a pie dish 23cm and layer bottom sheet of pastry into it, spoon pie mixture into pastry lay top sheet over and seal edges together witha fork. Make several small steam holes in the top. Brush with beaten egg and bake for 30-35mins or until golden.

I find the lower temperature around 170-180 gives the base a chance to go crusty as well as the top so it may take a bit longer to cook than time given, if the top is browning to quickly reduce oven temp a bit.
This pie is a hit at my house kids and DH love with mashed potato and more veges if you wish.

[mumof2angels]

Oh i use the puff pastry from Aldi by the way.

[mumof2angels]

And sorry add the peas just before you put the chicken back in.

[sueliz]

This is one I use - really, really simple and so very easy to cook and very tasty. There is usually no leftovers whenever I cook this one! There is no pastry on the bottom either as it is a pot pie recipe.


Ingredients
Puff Pastry Sheets
1/2 cup chicken stock
500g chicken breast diced smallish
80g butter
1 small onion finely chopped
1 leek finely chopped
3 tablespoons flour
1/2 cup finely chopped carrots
1/2 cup of peas
A generous amount of herbs such as chives, sage, parsley - fresh is better!
salt and pepper
1 egg yolk lightly beaten with a dash of milk

Cooking
1. Poach the chicken in the chicken stock for about 5 mins and then remove
2. Cook the onions and leek in butter until soft, add flour, cook for about 2/3 minutes
3. Slowly add poaching liquid, keep stirring as everything thickens
4. Add peas, carrots and chicken and a handful of chosen herbs. (If you are using dried herbs, add these to the onions when cooking them)
5. Put chicken and veg mixture into a casserole dish with puff pastry on top and brush with egg mix. Cook at about 200c for 20 mins or until golden brown

[Buddha Bubbas]

Oh wow thanks for the tips and recipes girls :thumbsup:

I cheated and used the pie maker (best invention ever) and it was delicious.

Natasha - I used chicken & corn soup. DP and T loved it :laughing:

[Wish_Bear]

This is one I use - really, really simple and so very easy to cook and very tasty. There is usually no leftovers whenever I cook this one! There is no pastry on the bottom either as it is a pot pie recipe.


Ingredients
Puff Pastry Sheets
1/2 cup chicken stock
500g chicken breast diced smallish
80g butter
1 small onion finely chopped
1 leek finely chopped
3 tablespoons flour
1/2 cup finely chopped carrots
1/2 cup of peas
A generous amount of herbs such as chives, sage, parsley - fresh is better!
salt and pepper
1 egg yolk lightly beaten with a dash of milk

Cooking
1. Poach the chicken in the chicken stock for about 5 mins and then remove
2. Cook the onions and leek in butter until soft, add flour, cook for about 2/3 minutes
3. Slowly add poaching liquid, keep stirring as everything thickens
4. Add peas, carrots and chicken and a handful of chosen herbs. (If you are using dried herbs, add these to the onions when cooking them)
5. Put chicken and veg mixture into a casserole dish with puff pastry on top and brush with egg mix. Cook at about 200c for 20 mins or until golden brown


I've made this one and it ROCKS!!!

[Kerry76]

I use the pie cooker too, I use shortcrust on the bottom and puff on the top. Turns out perfect everytime.

[sueliz]

I've made this one and it ROCKS!!!


Thanks Wish Bear! I love it too! It's so simple.

Believe it or not, I stole it from the guy who used to cook for the Australian Idol contestants! :laughing:

He posted this recipe on the webste during the 1st series saying it was the contestant's favourtie meal so I thought i would give it a go...