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So just an update : :D I tried everything - cooking the chicken pieces half-way through and then putting it in the fridge to cool, adding it into the pie filling to cook in the oven still results in, for the most part, dry chicken pieces. And this is chicken that has virtually no colour on...

Hi, thanks for your advice! They are definitely not super duper thinly pounded out, just trying to keep thickness the same so that it cooks evenly. I also used to determine doneness by feel and I was starting to get very good at it, but since I've now bought the thermapen, and it's not cheap...

Thanks but I'm referring to chicken breasts, not whole chickens. Chicken breasts that I've pounded to be at equal thickness.

Hi guys, I bought a Thermapen MK4 last week but my results so far have been a little underwelming. I tried cooking some chicken breasts - so I inserted the probe from the top into (what I thought at least) was the middle of the breast which turned out to be slightly too close to the other...

Thanks for your comments everyone. The Jamie Oliver recipe is getting a little stale for me flavour-wise. I just find it bland now as this is the one I've been making a lot, so if anyone can give me some tips to make a chicken pie more delicious I'm all ears. I'm a beginner cook so please...

It's one big sheet that I have to roll out. If I cook the pie for 15 minutes and then put under the broiler what happens is the pastry is raw inside. Raw, raw, chewy pastry. :sad: I've tried this. If I cook for 40-45 minutes and then put under the broiler, the pastry is nice and puffed up...

Yes of course I put the pie in after the oven has preheated to the desired temp.

I'm using chicken breasts. Admittedly, I don't have flour so hence the cornstarch but I didn't know there would be such a difference which you pointed out, and I'm glad you did. My oven goes up to 240 deg. However everything in my oven seems to take SOOOOO long to cook. If I cook the pie for...

So if I don't precook it, are you suggesting I put the raw uncooked chicken into the filling mixture, then put the lid on and bake in the oven like that?

Temp is around 210 deg. Oven does not have convection fan. I don't blind bake my crust. I don't have a base crust, I just have a puff pastry lid. Pop it on over the filling and Bobs your uncle. :pig: As in the Jamie recipe that I linked to - everything is done according to his instructions.

Thank you for your reply! Wow, that's a simple solution, will definitely try it next time, thank you. My only other issue is that when I make chicken pie I almost always use chicken breasts instead of thighs due to price - in my country thighs are way more expensive than breasts. :rofl: What...

Hi everyone, First post. So I'm having some struggles with a chicken pie recipe that I really enjoy making but I can't seem to perfect. The recipe I'm using is Jamie Olivers chicken pie recipe. https://www.youtube.com/watch?v=156Cf9NPcy4 My main issue is the gravy consistency. If I...