In My humble opinion, a chicken pie is worthy of a whole plump chicken and not merely the leftovers from a chicken roast. In fact I can’t say I prefer roast chicken in a pie.
After trials and tests, our method of gently poaching the chicken, then pulling off the soft plump moist meat from the bone is still the best way to go, as roast chicken in a pie tends to be a little too dry for my liking. Though on the upside the roast flavours are lovely and robust.
Some Chicken pie aficionados’ like adding veggies or mushrooms to their pie. Not a bad idea if you want to bulk up the pie, yet they tend to generally over cook and often become mushy or slimy in the pie. I always prefer the veggies blanched till al dente, served as a side dish, or with a fresh green salad, and keeping the pie all about the chicken.’
Give ours a go and see for yourself.
We make ours with real butter shortcrust homemade pastry and The Village Kitchen our little sister will be happy to deliver it to your door step for free. Visit their website to choose from a vast array of healthy home-made meals for you and your family.
