Homemade Chicken Pie and Fudge

[Rudi]

In the spirit of Chris I present to you a delicious home made chicken pie (just out the oven), and currently cooling in the fridge is a tray of inch thick slabs of condensed milk fudge that I cannot wait to dig into. Double

PS: I cannot believe I used to drink up condensed milk when I was younger....this stuff is intensely sweet!!!

Chicken Pie.JPG

[Rebel]

Looks absolutely delicious Rudi!

Recipe ? ? ?

[Rudi]

It was scrumptious....It's half gone already!

No recipe, just an off the cuff compilation of ingredients:
- Shredded chicken
- Fresh mushrooms
- A packet of chicken veggie soup that was stirred up in a pot until nice and thick
- A packet of puff-pastry

Fill the glassware with pastry strips
Pour in the thickened soup
Add the mushrooms and large pieces of cooked chicken
Add any other desired content
Lay pastry over the fill and baste an egg over the top
Stick into the oven at 190°C and bake for about 40-50 minutes (until pastry has puffed up and has browned...)

[ChrisGreaves]

In the spirit of Chris I present to you a delicious home made chicken pie ...

I didn't realise you were allowed to raise chickens in Cape Town.

Seriously though - what temperature did you use to bake the puff pastry? Or is that written on the packet?

[Rudi]

It was baked at 190°C (both top and bottom oven elements on)
Also, we basted the top pastry with an egg to brown it evenly.

[ChrisGreaves]

It was baked at 190°C (both top and bottom oven elements on)
Also, we basted the top pastry with an egg to brown it evenly.

Thanks.
I'm not going to ask if it was a brown egg ...

[Rudi]

LOL.... or the last egg the chicken layed before we put it in the pie

[Rebel]

Thanks Rudi. What is a "packet of chicken veggie soup"? I'm assuming that this is simply a packaged soup mix to which water is added.

[Rudi]

Correct John.

This is not a cup-of-soup; as these are too "wet". I refer to a packet of soup that you add water to and stir on the stove top. One wants it to have a thicker consistency so it can act as a fill for the pie and not run out all over the place. Remember too that it does set a bit more when it cools off, so it must be a happy medium consistency while hot. (Rather a little less water than too much). BTW: Note that you want to avoid using too much soup. I'd rather fill the pie with lots of chicken and mushrooms and then pour out the soup to seep through the gaps between the solid filling...the idea is not to fill the pie with the soup....(unless that's your sort of thing )

PS: Of course one could use any soup flavour... (Chicken is the obvious, but a nice butternut flavour could also be nice, or even pea and ham; though i haven't tried that yet!)

[Rebel]

I'll definitely give this a try after I pick up some puff pastry and soup mix. Thanks again Rudi.

[Rudi]

Enjoy... (with a light white wine of choice)

[DaveA]

Enjoy... (with a light white wine of choice)

You forgot the Fudge, how did it come out?
Or should I say how did in go in!

[Rudi]

Not as "successful" as the pie! (TX for asking)
The slabs never really set properly. It stayed sticky in the center. We have never really had good success with fudge. I can count on my fingers how many times it came out perfectly. The good thing though is that even if its a "flop", it still tastes great, but one just has to lick their fingers a little more afterwards.

[HansV]

So the failures are "finger-licking good"!

[Rudi]

Spot on. Err...wrong thread!

[HansV]

As long as they're not black spots...

[Skitterbug]

In the spirit of Chris I present to you a delicious home made chicken pie (just out the oven), and currently cooling in the fridge is a tray of inch thick slabs of condensed milk fudge that I cannot wait to dig into. Double

PS: I cannot believe I used to drink up condensed milk when I was younger....this stuff is intensely sweet!!!

Chicken Pie.JPG

Gosh but that looks good..... I'm hungry now thanks to you but I don't dare have anything to eat right before bed! Talk about weight gain! That would do it!
I'll give this one a go very soon indeed! Thanks for sharing!