which pastry ?

Question

which pastry is best used for making a chicken pie ?

Answer 1

For something different you can use mash (potatoes), rather dry, and spread on top, with or without a bottom crust or pastry. It is much like shepherd's pie that way, but technically you would call it "Chicken Cottage Pie."
Quite good and easy if you are not adept at making a short crust.
Another variation is to use dough mixed for scones. Simply pat them a bit flat and put on individually or you can roll out thinly.
Lots of ways to do it. be brave, experiment, and you might start a taste sensation that will change the nation.

Answer 2

I'd say shortcrust if your pie has a base and top, and use puff pastry if it just has a top on.

Answer 3

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Heres some of it!
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From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!

Here's a tasty 2-crust chicken pie recipe.
I
NGREDIENTS:
prepared pastry for two-crust pie, homemade or package
6 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup half-and-half
3 cups chopped, cooked chicken
PREPARATION:
Prepare pastry; divide in two portions, about two-thirds in one portion and one-third in other. Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6). Melt butter in a medium saucepan; add flour and seasonings and stir until smooth and bubbly. Add liquids and cook slowly until thickened; add chicken. Pour into pastry-lined pan. Roll out remaining pastry; cover chicken mixture; pinch edges together. Bake at 425° for 35 minutes, or until pastry is nicely browned.
Chicken pie serves 6.
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for pie crust go here,
http://www.pastryrecipes.com/prod04.htm
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Answer 4

I prefer shortcrust others like puff pastry.

Answer 5

Just use whatever you prefer, shortcrust or puff either is a good pastry

Answer 6

I use shortcrust for the base, and puff pastry for the top.

Answer 7

i like puff pastry if i make a pie.

Answer 8

1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt

Pie crust ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/2 cup vegetable shortening, chilled
3 to 4 Tbsp ice water

Filling ingredients
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Egg wash
1 egg whisked with 1 Tbsp water

Special equipment needed
6 10-ounce ramekins

Answer 9

Shortcrust for chicken pie has to be but each to their own taste

Answer 10

I make mine in a pie crust. For added flavor, toss some herbs into the dough.