Friday, April 16, 2010


I made the slow cooked chicken again this week, reused the oil from the previous time - it was delicious, even nicer than the first time.  The reason that I reattempted the dish so soon was because I needed the leftovers!  My son had been at a friend's house, and had "the best lunch ever", well there was a challenge is ever I heard one!!  I phoned his friend's Mum to get the recipe .... chicken pie, made with chicken, a can of Campbell's chicken soup and ready made pastry.

Well I could do that, and even better it (famous last words ... pride comes before a fall etc. etc!!! .... I should have known).  I had the lovely chicken jelly left from the slow roast chicken, so I made a roux using some of the chickeny (!) oil and flour - added all the jelly and some chicken stock to replace the soup.  To this I added cooked chicken and some caramelized onions, covered with all butter puff pastry, baked it for half an hour and the result was ...... "It's O.K. not as good as X's Mum's though".  In his defense I remember the same phenomenon, where things tasted more exotic and exciting in my friend's homes.

I have to say that I thought it was really good, an intense, rich chicken flavour, and a wonderful way to use up all the scraps from a roast chicken.  If I were feeding a non veg-phobic person, I would bung in any leftover vegetables I had - carrot, peppers, asparagus, broccoli even potatoes would all be good.

The chicken and chicken gravy.

Rolled out the pastry between two sheets of cling film (less mess, less stress!).  I thought my "Pie" looked good.  Although you will see by the picture of the finished pie that I overstretched my pastry, as it came away from one side of the dish.


Anonymous said...

I just love chicken pie. Actually, I never met a pie I did not like!!! Looks yummy. I made one last night, too! I posted it on my blog. Great minds think alike!!!!

Anonymous said...

Hello, yes corrainder is cilantro, but culantro is a long leafy green that has the same taste as cilantro. Culantro is very strong and pungent (It is actually like 5 times stronger in taste than cilantro). It is easy to find in New York because we have a very big latin community. Most latin cooks always put culantro in their sofrito. You can leave it out and your sofrito will still be fantastic, I promise!

Jutta said...

I am also going to defend the choice to tastiest dish, but for a reason outside your control as a person that cooks from scratch (from what I can tell of your cooking style so far). BG you may have been beaten by the ingredient of the can of soup, which I assume you did not use. The soup may have contained a flavour enhancer - let's call that an uneven playing field, heh?

Brownieville Girl said...

Yes Jutta, I have to bow my head to Mr Campbell!! At least I knew there were no E numbers etc in my pie!!

Angela, thank you so much for that - I am looking forward to trying the sofrito.

Rose H (UK) said...

Wow! You have some great food on your blog! Looks like I'll be trying some new recipes out. Thank you for visiting my blog and leaving such kind comments :o)

Rose H

Coby said...

I want YOUR pie BG:) I used to use Campbell's soups a fair bit more than I do these days and I couldn't agree more with Jutta that it's a 'no fair' especially where less mature taste buds are concerned;)

Coby said...

Oh, and know you're cooking obsessed when you cook a dish deliberately to have leftovers to use for another recipe;)

Brownieville Girl said...

LOL Coby, obsessed is the word!!!!

Thank you so much Rose:}}