Chicken pie?!

mrs_buckley · 05-09-2011, 21:00

I have some raw chicken breast mini fillet things (like long thinnish bits, cut up breast) and am thinking of making a chicken and broccoli pie tomorrow for tea,with campbells condensed soup as a sauce and ready made puff pastry for the topping.

If I fry the chicken off till it's golden, and then simmer it in the soup for say 20 mins, then it goes in the oven for 20 mins to cook the pastry, the chicken will be fully cooked won't it?

I'm really new to cooking chicken so sorry if this is a pathetic question.

whackyracer · 05-09-2011, 21:27

It will be over cooked I think. Just brown them off in the pan quickly, then transfer them to soup to simmer for 5-10mins, then stick in the oven. Chicken strips that size don't need cooking for long at all.

mrs_buckley · 05-09-2011, 21:30

Are you sure it will be cooked enough? (Sorry I'm not saying I doubt your opinion I just want to be sure, I have a real paranoia of chicken giving me food poisoning and have only really cooked it for the first time last week)

SeasideLady · 05-09-2011, 22:03

Yes it will be cooked because those fillets are very thin. Why don't you poach them gently in a frying pan rather than fry them - just place them in enough stock to cover them and simmer them very gently for about 10 minutes. Use this cooking liquid afterwards to swill out the soup can as recommended on the label giving you twice the amount. You will need a generous amount in the pie for the chicken and broccoli filling to sit in under the pastry. The baking in the oven is enough to finish the cooking of the chicken, and it will be nice and moist. Check the sauce for flavouring, and add a bit of cream if you have any to use as this will make it a richer sauce.

mrs_buckley · 05-09-2011, 22:26

thanks guys, i'm really looking forward to making this tomorrow now

indianwells · 06-09-2011, 00:39

Honestly, once you slice the fillets they wiill take minutes to cook, if that. A flash fry, into the pie, done, I promise!

DelightfulDen · 06-09-2011, 01:46

Before browning the chicken always cover it in corn flower. That's what the Chinese do to keep it moist and tender.

missloo · 06-09-2011, 12:31

i use condensed soup in my chicken pie, but i never cook the soup first - i find it doesn't really need it

mrs_buckley · 06-09-2011, 17:19

well I made it, it was nice, BUT the soup seemed to taste like it was lacking something

jojo01 · 06-09-2011, 17:29

That's a shame Mrs B.

Maybe next time, you could add some herbs to boost the flavour a bit. Tarragon goes well with chicken (although I don't like it personally), as does sage.

stud u like · 06-09-2011, 17:36

Quote:

Originally Posted by DelightfulDen

Before browning the chicken always cover it in corn flower. That's what the Chinese do to keep it moist and tender.

Corn flower or corn flour? Corn flowers are little blue flowers.

LaChatteGitane · 06-09-2011, 17:44

Quote:

Originally Posted by mrs_buckley

well I made it, it was nice, BUT the soup seemed to taste like it was lacking something

Afraid to be stepping on some delicate toes again, I'm going to say it anyway

Tinned soups and their ilk, always lack something. The taste is one dimensional salt & msg.
I like 'layered' flavours in a dish or depth.
Jojo gave you an example of using tarragon and indeed that works very well with chicken.

stud u like · 06-09-2011, 17:59

Quote:

Originally Posted by mrs_buckley

well I made it, it was nice, BUT the soup seemed to taste like it was lacking something

Was it off? Campbells tinned soup has not been around since 2008.

BrunoStreete · 06-09-2011, 18:51

Quote:

Originally Posted by stud u like

Was it off? Campbells tinned soup has not been around since 2008.

Are you sure?

http://www.campbellsoup.com/Products/Condensed

stud u like · 06-09-2011, 19:02

Quote:

Originally Posted by BrunoStreete

Are you sure?

http://www.campbellsoup.com/Products/Condensed

That is the American site.

They are owned by Premier in the UK and rebranded under Batchelors.

You can buy packet Campbell's but I have not seen it.

BrunoStreete · 06-09-2011, 19:06

Quote:

Originally Posted by stud u like

That is the American site.

They are owned by Premier in the UK and rebranded under Batchelors.

You can buy packet Campbell's but I have not seen it.

http://www.campbellsoup.co.uk/our-food/condensed

stud u like · 06-09-2011, 19:18

Quote:

Originally Posted by BrunoStreete

http://www.campbellsoup.co.uk/our-food/condensed

I've not seen it locally for years.

http://www.foodmanufacture.co.uk/Bus...mpbell-s-soups

Here it suggests that it has been withdrawn from market and they are thinking of bringing it back.

BrunoStreete · 06-09-2011, 19:19

Quote:

Originally Posted by stud u like

I've not seen it locally for years.

http://www.foodmanufacture.co.uk/Bus...mpbell-s-soups

Here it suggests that it has been withdrawn from market and they are thinking of bringing it back.

Sainsburys sell it.

stud u like · 06-09-2011, 19:22

Quote:

Originally Posted by BrunoStreete

Sainsburys sell it.

My local one hasn't for years. It sells Batchelors Condensed.

mrs_buckley · 06-09-2011, 19:29

My apologies, it was Bachelors and no it wasn't off! I think if it was off I'd have been complaining that it had a little something not that it was missing something!

mrs_buckley · 06-09-2011, 19:30

Quote:

Originally Posted by LaChatteGitane

Afraid to be stepping on some delicate toes again, I'm going to say it anyway

Tinned soups and their ilk, always lack something. The taste is one dimensional salt & msg.
I like 'layered' flavours in a dish or depth.
Jojo gave you an example of using tarragon and indeed that works very well with chicken.

I do agree with you but I wasn't trying to be a culinary genius just make something that was easy but tasty and fairly healthy, as well as a bit different.

SeasideLady · 06-09-2011, 20:03

Try this soup recipe - I've made it for ages, and then it appeared in the Hairy Bikers cookbook, submitted by a mum they visited for their Mum's Know Best programme.

1 red,1green, 1yellow pepper deseeded and chopped into dice.
1 large onion chopped
2 sticks celery finely chopped
1 295g can of Batchelors concentrated chicken soup
200 ml mayonnaise
4 tablespoons lemon juice
120g grated cheese, and 2 packets of cheese and onion crisps crushed
500g cooked chopped chicken breasts

Fry the chopped peppers and onion in oil to soften. Stir in all the other ingredients except the crisps and cheese. Pile the mixture into an ovenproof baking dish. Mix the cheese and crisps together, sprinkle over the top and bake in a preheated oven 180/Gas4 for 30 mins. That's it!

LaChatteGitane · 06-09-2011, 20:14

Quote:

Originally Posted by mrs_buckley

I do agree with you but I wasn't trying to be a culinary genius just make something that was easy but tasty and fairly healthy, as well as a bit different.

Hey mrs_buckley, it was you who said it lacked something...

mrs_buckley · 06-09-2011, 20:20

Quote:

Originally Posted by LaChatteGitane

Hey mrs_buckley, it was you who said it lacked something...

Oh I know, please don't think I had taken offence because I hadn't!

LaChatteGitane · 06-09-2011, 20:37

Quote:

Originally Posted by mrs_buckley

Oh I know, please don't think I had taken offence because I hadn't!

05-09-2011, 21:00	#1
mrs_buckley Forum Member Join Date: Nov 2008 Location: NE England Posts: 2,491	Chicken pie?! I have some raw chicken breast mini fillet things (like long thinnish bits, cut up breast) and am thinking of making a chicken and broccoli pie tomorrow for tea,with campbells condensed soup as a sauce and ready made puff pastry for the topping. If I fry the chicken off till it's golden, and then simmer it in the soup for say 20 mins, then it goes in the oven for 20 mins to cook the pastry, the chicken will be fully cooked won't it? I'm really new to cooking chicken so sorry if this is a pathetic question.

05-09-2011, 21:27	#2
whackyracer Guest Join Date: Jan 2007 Posts: 13,792	It will be over cooked I think. Just brown them off in the pan quickly, then transfer them to soup to simmer for 5-10mins, then stick in the oven. Chicken strips that size don't need cooking for long at all.

05-09-2011, 21:30	#3
mrs_buckley Forum Member Join Date: Nov 2008 Location: NE England Posts: 2,491	Are you sure it will be cooked enough? (Sorry I'm not saying I doubt your opinion I just want to be sure, I have a real paranoia of chicken giving me food poisoning and have only really cooked it for the first time last week)

05-09-2011, 22:03	#4
SeasideLady Forum Member Join Date: Aug 2009 Location: Aberdeenshire Posts: 15,471	Yes it will be cooked because those fillets are very thin. Why don't you poach them gently in a frying pan rather than fry them - just place them in enough stock to cover them and simmer them very gently for about 10 minutes. Use this cooking liquid afterwards to swill out the soup can as recommended on the label giving you twice the amount. You will need a generous amount in the pie for the chicken and broccoli filling to sit in under the pastry. The baking in the oven is enough to finish the cooking of the chicken, and it will be nice and moist. Check the sauce for flavouring, and add a bit of cream if you have any to use as this will make it a richer sauce.

05-09-2011, 22:26	#5
mrs_buckley Forum Member Join Date: Nov 2008 Location: NE England Posts: 2,491	thanks guys, i'm really looking forward to making this tomorrow now

06-09-2011, 00:39	#6
indianwells Forum Member Join Date: Aug 2006 Posts: 12,236	Honestly, once you slice the fillets they wiill take minutes to cook, if that. A flash fry, into the pie, done, I promise!

06-09-2011, 01:46	#7
DelightfulDen Inactive Member Join Date: Sep 2011 Posts: 181	Before browning the chicken always cover it in corn flower. That's what the Chinese do to keep it moist and tender.

06-09-2011, 12:31	#8
missloo Forum Member Join Date: Mar 2007 Posts: 1,823	i use condensed soup in my chicken pie, but i never cook the soup first - i find it doesn't really need it

06-09-2011, 17:19	#9
mrs_buckley Forum Member Join Date: Nov 2008 Location: NE England Posts: 2,491	well I made it, it was nice, BUT the soup seemed to taste like it was lacking something

06-09-2011, 17:29	#10
jojo01 Forum Member Join Date: Jun 2005 Posts: 9,215	That's a shame Mrs B. Maybe next time, you could add some herbs to boost the flavour a bit. Tarragon goes well with chicken (although I don't like it personally), as does sage.

06-09-2011, 17:36	#11
stud u like Forum Member Join Date: Aug 2005 Location: The Sunny Side Of The Street Posts: 40,105	Quote: Originally Posted by DelightfulDen Before browning the chicken always cover it in corn flower. That's what the Chinese do to keep it moist and tender. Corn flower or corn flour? Corn flowers are little blue flowers.

06-09-2011, 17:44	#12
LaChatteGitane Forum Member Join Date: Mar 2006 Location: stirring the cauldron Posts: 3,957	Quote: Originally Posted by mrs_buckley well I made it, it was nice, BUT the soup seemed to taste like it was lacking something Afraid to be stepping on some delicate toes again, I'm going to say it anyway Tinned soups and their ilk, always lack something. The taste is one dimensional salt & msg. I like 'layered' flavours in a dish or depth. Jojo gave you an example of using tarragon and indeed that works very well with chicken.

06-09-2011, 17:59	#13
stud u like Forum Member Join Date: Aug 2005 Location: The Sunny Side Of The Street Posts: 40,105	Quote: Originally Posted by mrs_buckley well I made it, it was nice, BUT the soup seemed to taste like it was lacking something Was it off? Campbells tinned soup has not been around since 2008.

06-09-2011, 18:51	#14
BrunoStreete Inactive Member Join Date: May 2011 Posts: 7,071	Quote: Originally Posted by stud u like Was it off? Campbells tinned soup has not been around since 2008. Are you sure? http://www.campbellsoup.com/Products/Condensed

06-09-2011, 19:02	#15
stud u like Forum Member Join Date: Aug 2005 Location: The Sunny Side Of The Street Posts: 40,105	Quote: Originally Posted by BrunoStreete Are you sure? http://www.campbellsoup.com/Products/Condensed That is the American site. They are owned by Premier in the UK and rebranded under Batchelors. You can buy packet Campbell's but I have not seen it.

06-09-2011, 19:06	#16
BrunoStreete Inactive Member Join Date: May 2011 Posts: 7,071	Quote: Originally Posted by stud u like That is the American site. They are owned by Premier in the UK and rebranded under Batchelors. You can buy packet Campbell's but I have not seen it. http://www.campbellsoup.co.uk/our-food/condensed

06-09-2011, 19:18	#17
stud u like Forum Member Join Date: Aug 2005 Location: The Sunny Side Of The Street Posts: 40,105	Quote: Originally Posted by BrunoStreete http://www.campbellsoup.co.uk/our-food/condensed I've not seen it locally for years. http://www.foodmanufacture.co.uk/Bus...mpbell-s-soups Here it suggests that it has been withdrawn from market and they are thinking of bringing it back.

06-09-2011, 19:19	#18
BrunoStreete Inactive Member Join Date: May 2011 Posts: 7,071	Quote: Originally Posted by stud u like I've not seen it locally for years. http://www.foodmanufacture.co.uk/Bus...mpbell-s-soups Here it suggests that it has been withdrawn from market and they are thinking of bringing it back. Sainsburys sell it.

06-09-2011, 19:22	#19
stud u like Forum Member Join Date: Aug 2005 Location: The Sunny Side Of The Street Posts: 40,105	Quote: Originally Posted by BrunoStreete Sainsburys sell it. My local one hasn't for years. It sells Batchelors Condensed.

06-09-2011, 19:29	#20
mrs_buckley Forum Member Join Date: Nov 2008 Location: NE England Posts: 2,491	My apologies, it was Bachelors and no it wasn't off! I think if it was off I'd have been complaining that it had a little something not that it was missing something!

06-09-2011, 19:30	#21
mrs_buckley Forum Member Join Date: Nov 2008 Location: NE England Posts: 2,491	Quote: Originally Posted by LaChatteGitane Afraid to be stepping on some delicate toes again, I'm going to say it anyway Tinned soups and their ilk, always lack something. The taste is one dimensional salt & msg. I like 'layered' flavours in a dish or depth. Jojo gave you an example of using tarragon and indeed that works very well with chicken. I do agree with you but I wasn't trying to be a culinary genius just make something that was easy but tasty and fairly healthy, as well as a bit different.

DS Forums

Chicken pie?!

06-09-2011, 20:03	#22
SeasideLady Forum Member Join Date: Aug 2009 Location: Aberdeenshire Posts: 15,471	Try this soup recipe - I've made it for ages, and then it appeared in the Hairy Bikers cookbook, submitted by a mum they visited for their Mum's Know Best programme. 1 red,1green, 1yellow pepper deseeded and chopped into dice. 1 large onion chopped 2 sticks celery finely chopped 1 295g can of Batchelors concentrated chicken soup 200 ml mayonnaise 4 tablespoons lemon juice 120g grated cheese, and 2 packets of cheese and onion crisps crushed 500g cooked chopped chicken breasts Fry the chopped peppers and onion in oil to soften. Stir in all the other ingredients except the crisps and cheese. Pile the mixture into an ovenproof baking dish. Mix the cheese and crisps together, sprinkle over the top and bake in a preheated oven 180/Gas4 for 30 mins. That's it!

06-09-2011, 20:14	#23
LaChatteGitane Forum Member Join Date: Mar 2006 Location: stirring the cauldron Posts: 3,957	Quote: Originally Posted by mrs_buckley I do agree with you but I wasn't trying to be a culinary genius just make something that was easy but tasty and fairly healthy, as well as a bit different. Hey mrs_buckley, it was you who said it lacked something...

06-09-2011, 20:20	#24
mrs_buckley Forum Member Join Date: Nov 2008 Location: NE England Posts: 2,491	Quote: Originally Posted by LaChatteGitane Hey mrs_buckley, it was you who said it lacked something... Oh I know, please don't think I had taken offence because I hadn't!

06-09-2011, 20:37	#25
LaChatteGitane Forum Member Join Date: Mar 2006 Location: stirring the cauldron Posts: 3,957	Quote: Originally Posted by mrs_buckley Oh I know, please don't think I had taken offence because I hadn't!