Comments on: homestyle chicken pie

By: Kat

Kat — Mon, 17 Jan 2011 11:30:53 +0000

Made two batches of these pies for friends yesterday, now making a third batch for dinner tonight! Really delicious recipe, and I’m using puff pastry too x

Many thanks, girls!

By: Jess

Jess — Wed, 05 Jan 2011 03:57:12 +0000

Thankyou so much, this is a regular for rainy days and movie nights now. Soooo good!!

By: Lara

Lara — Sun, 05 Dec 2010 21:11:03 +0000

I love this recipe! actually, there has been nothing on this blog that I havnt enjoyed making and eating. yum yum. thanks girls!

By: Andrea

Andrea — Thu, 23 Sep 2010 11:08:05 +0000

And it was amazing! Thankyou

By: Andrea

Andrea — Tue, 21 Sep 2010 11:33:30 +0000

it’s in the oven… boy am I excited!

By: Geneva Ace

Geneva Ace — Mon, 06 Sep 2010 08:31:30 +0000

Hi again…looks like I’m baking both pies today! Just a question about the roux - is it really 125g butter that you use? It seemed to not thicken and end up burning when i had it on a low heat. Also, when you say add a dash of cream is that when you add the 250ml or later? Thankyou! Geneva

By: Blake

Blake — Mon, 07 Jun 2010 11:31:17 +0000

Tonight or tomorrow night…but in any event before the week is through, this is going to happen in my kitchen!

By: sarah

sarah — Mon, 07 Jun 2010 04:32:13 +0000

Hi Ellen,
Of course you can use puff, in fact, that’s what Aaron uses. The shortcrust recipe we have doesn’t have the same texture and flaky nature of Puff. But we like the ’shortness’ and the crumbly. Good luck with the Chicken Pie, please let us know how you go! Sarah

By: ellen

ellen — Mon, 07 Jun 2010 03:38:29 +0000

I made the beef version of this pie using the pastry, but found the pastry to be a little too buttery/crumbly. Perhaps I made it wrong but would it be ok to use normal puff pastry?

By: Temasek

Temasek — Thu, 03 Jun 2010 05:47:34 +0000

This looks stunning! I can’t wait to try it out … especially the pastry.