This was a great hit with guests we had over for dinner...I usually don't cook, so getting rave reviews from them made me realize I had a hit on my hands! I am going to try to make one more, and freeze it to see how it will do. My six year old loved helping with this one!
MMmmm...yum, Lynsey! Made it tonight, substituting soy milk and marg for the milk & butter, and adding some finely chopped sun-dried tomatoes and marinated mushrooms along with the fresh button mushies - I also substituted a butter-free puff pastry for the shortcrust. Simple and scrumptious!
Superb! I found this recipe on the BBC recipes website and am so happy to see it posted here because I can save it to my cookbook. I've made a few chicken pies and this is definitely the best! The white sauce made with a mixture of milk and chicken stock was quite a revelation. I increased the quantity of mushrooms because my children love them but otherwise I followed the recipe exactly. Thanks!
Yummy! Thank you, this was great. I made three alterations - like another reviewer, I added herbs (rosemary, basil, sage and thyme) instead of parsley, reduced the amount of chicken since there are only 2 of us, and made just over half the sauce. The flavour was amazing, perfect consistency for a pie and will very happily make (and eat) this again. Thanks! :-)
I have made this several times with great success. I have frozen single portions of the filling to use later again again with great success. I have changed the herbs from parsley to a combination of fresh rosemary and oreganum - gives the filling a lovely woody/rustic flavour. Great recipe and so simple to do. Thanks
This was fabulous. I didn't have any ready to go pastry so I topped it with mashed potato and bread crumbs instead. My husband nearly ate the whole thing! This will definitely take a place in my permanent repetorire! Thanks!