Chicken pie filling can be frozen for up to three months. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. The secret to crisp pastry ...

Arrange the remaining chicken strips on top, then cover with the remaining sausage meat mixture, pressing it down firmly to ensure the pie does not crumble when cut. Roll out the reserved one ...

Pie is one of the most versatile dishes out there. While most often considered a dessert, savory types of pie have their ...

The secret to a perfect chicken pot pie always lies in the gravy. Regardless of the type of meat, combination of vegetables, ...

Chicken and bacon pie Serves: six people Ingredients Six skinless ... Once cool, remove the meat from the chicken bones. Break the meat into bite-sized pieces before transferring to a bowl.

Mary herself has said: "This chicken and bacon pie would make a wonderful centrepiece ... Once cooled, meticulously remove all the meat from the chicken bones. Mary suggested keeping the bones ...

The recipe notes said: “This chicken and bacon pie would make a wonderful centrepiece ... Once cool, remove the meat from the bones, these can be reserved and used for a stock.

Peel the skin off the chicken and throw it away (it’s not nice in a pie). Strip the chicken carcass of all its meat and tear it into thumb-sized pieces. To assemble the pie: Drop the chicken ...

For the past decade, my all-time favourite, gun-to-the-head, desert-island meat pie was the lamb- and cumin-loaded goshnan at ...

These individual meat pies make the perfect hand-held meal ... which puts an Australian spin on chicken wings or pulled pork.