Pro tip: if you make your own shortcrust pastry, when you add the pie weights fill it *to the rim* to prevent the crust from shrinking. Even filling it only halfway may still result in a shrunken crust with short sides. Thanks for the pot pie recipe!
If you do make your own pastry make it a lot bigger than you need and DO NOT press it into the sides, that is what causes the shrinkage, you can make sure it is into the sides of the pan , but don't stretch it, if you stretch it to fit , it'll shrink.
I love those recipies. Even if I won't really remake it like that (I'd change for a meat substitute or just use many more vegetables) but where I'm from, savory pies are very much not a thing so I don't get any in stores or anywhere else. I for one am a big fan of schottish dishes so these videos give me a chance to see how it's supposed to be. Because it's (IMO) much easier to cook by a video recipe than a written one, especially if the dishes are foreign to oneself. So yeah thank you
Well it is 9am in Canada, going to be 40C but I am making this pie as I have chicken, mushrooms and lots of fresh tarragon. Hoping my outdoor oven will bake this well. May be an interesting experiment! Thanks
That’s what I thought too! I’d love to make this mouthwatering recipe, 🌸😋we love it but these days are scorching 🥵 hot (to be precise Saharan heat wave is coming with 40+ C!) in south Spain, I don’t want to make the house hotter by turning the oven on. Anyway, I’ll keep the recipe for later when it gets cooler.
I made this for dinner tonight. I used chicken thighs on the bone and poached them in a roasting tin full of stock-type veg, herbs and water, in the oven (covered with foil), then shredded the meat the same. I used the strained liquid from the cooking as the stock and added the rest of the white wine I had from a miniature bottle to the sauce, as it was reducing. (I used a drop less cream to make up for the extra wine.) Absolutely amazing pie! I even had 4 extra portions of homemade stock for the freezer doing it that way. Thanks for the recipe!
Beautiful. Will give this a go. I lost my mum last year, her chicken and mushroom pie was a thing of beauty. Annoyingly I don’t have her recipe but this looks pretty close 👍🏻
@@LindaC616 Thank you, Linda. Unfortunately no - ours was a small family but I’m confident Cheryl’s recipe is as close as I’ll get. I know my mum used to poach the chicken in her slow cooker, everything else seems the same. Having said that I don’t think she had a pastry base, so it was just a lidded version.
@@AKBrechin ah, what a shame! My mom passed over 20 years ago, but between the niece (who's more like a little sister) and some cousins, we can track down most things. I remember when I was in grad school, I tried to replicate my mom's beef and noodles, since I had helped her make the noodles as a young child. Unfortunately, I forgot the step where you unroll them and dry them, so I got a gluey mess!
@@systemSkynet Your msg tagged as 14 mins ago replying to a msg from 4 mins ago. I now know the film Terminator will do/has done/is now depicting real events Mr SkyNet. :-)
Lovely recipe demonstration and I could devour it myself! As you say very rewarding making your own pie! Glad you recently enjoyed a trip to my home city of Liverpool!
As usual. Thanks. I have only had a Chicken and Mushroom Pie once (chip shop type pie or similar) didn't like it and have avoided them ever since. However your filling looks wonderful so it shall be done. I try to make individual ones to freeze but I think I will make it as is and then think about some freezer saved ones based on the result. Had success in the past with beefy ones, maybe yours, unsure. Yes - they were yours because we have the same little pie tins. I rarely follow the recipe exactly because of practical (not got it) reasons but a close try. I made the Quorn Cottage Pie thing recently for instance. Realised I did not have enough potatoes so it got frozen in portions and has been used as a Pasta topping. Its OK and that excersise will be repeated, - when I remember the potatoes. :-)
Lovely recipe. (I will use a BECHAMEL for less calories.) To 'SEAL' the edge of the crust, I use a FORK, and press down all the way around. (makes a nice pattern too) Thank you for this recipe. 🙂🙂🙂
This is delicious, I love it. I must make for one Scottish man. Yesterday I cook your stovies, I didn't put swede, instead I put little cabbage and garlic, chilli. He was mad he didn't likes garlic and chilli. I didn't make completely same like yours. I told him to go in Scotland and to eat there real Scottish food, he have also there family.
For what it's worth, no foil is needed if you use clean tumbled natural stone. I use tumbled agates. Quite posh, but totally works and saves on the foil for the Sunday Roast. These sorts of pies can be made and frozen. Simply prep up to the point of baking (in the tin) and rapidly cool in the freezer till dead cold but nit frozen. Wrap in reusable large zip bags then freeze hard for 3 days before stacking. Will keep for 1 year in the freezer.;)
Hi there, if it hasn’t been mentioned already…the shiny side of the tin foil reflects the heat. Using the dull side up encourages good heat of what it covers. Thank you for your tea time meals. Love the scenery clips you often add, beautiful 🤩
Alas that is an old wives tale. One side is shiny purely from how the foil is milled in the manufacturing process. Both sides are just as effective as each other and neither has a benefit over the other.
Lovely presentation, you've got my subscription. Looking forward to going through the rest of your videos. And hey, that heartagram was a blast from the past!
Great pie, look forward to trying your recipe!! Makes no difference what side of foil you use, one side is only shiny because how it comes off the rollers in the manufacturing process. Total old wives tale that one side is better than the other. Only if using non-stick foil then best use the dull side as this is what has the non-stick on it.
Another wonderful recipe, Cheryl. I chose the cheese and onion one in the questionnaire so hopefully you may do that one at a later date. I have never cooled a pie before but you inspire me to have a go! It looks so succulent.
A wonderful video and very easy to follow . I'm inspired to give this pie a go , it looks perfect and i bet it tastes perfect too . I have already had great success with your Mince and Onion tray pie , the Scotch Pies and your Scones . you make real food at its best , thank you so much for sharing your amazing cooking skills with me .
I love your channel! I’ve made the chicken pie which was delicious so am now going to try more of your fantastic recipes. I find your videos really calming to watch & listen to!
You could have poached your chicken breasts in the chicken stock that you bought. It would have added to the flavour of both the chicken and the stock.
I really love your channel gives me ideas instead of the same thing over and over again. I'm going to make this but I think I'm going to also put either peas or carrots with the mushrooms in it
I guess I always thought tea time was just cookies and small wee sandwiches. Shows how much this American knows. Can you explaining how lunch, tea time, and dinner are compared to us over the pond.
Mushrooms and tarragon with chicken! Yippee Jackpot! It's like you snuck over and looked at my herb garden while I was sleeping. Going to be mid 30s today 37 they say so no chance of making that in the next few days but maybe on the weekend. Great job Cheryl!
Cheryl, great videos. Just an observation. That chopping board looks like it's made from a soft wood, a harder wood board would be a safer option, as it has a tighter grain, to resist being impregnated by bacteria. If you look it up, it may give you an idea as to what type to use. All the best.
I cheat, I make the filling in a pot. Then I score the puff pastry into diamonds and bake separately. Slice and put on top of filling on the plate. Good if you want the pie with less work/time. You can make the filling while the pastry is cooking so it all comes together in no time.
I think I would have used all the pastry up and made a bigger pie, particularly as you were having to leave some of the expensive chicken filling out so as not to overfill that small foil plate.
Sainsburys is a dear supermarket, plus she's bought organic free range chicken which costs much more than non-organic - you can get trays of 5 non-organic for £6.00 no problem.
Hello. Im new to your channel and really enjoyed watching this. I will have to try it sometime,but prob will add some peas/carrots to it. Looks yummy!!! Looking forward in seeing many more of your videos. Thanks
Lovely recipe, except when it comes to poaching the chicken, I have it cut smaller in the first place, and drop it into the hot stock. Then cool, leave the chicken in the stock... I find it tastier and moister. Then follow all the other steps. Lovely.
@@WhatsForTea When I make a meat pie or any other pie I put a heavy duty tray that is big enough to take the pie tin on the floor of the oven to heat up and cook my pie on that. It works really well and it saves a step by cutting out the blind bake stage. I have been cooking for over fifty years and have made a LOT of pies over the years. I do the same for quiches. I really enjoy your channel though, I only found it recently but I am always interested to see what ordinary people and families eat and also what they buy to feed themselves. I am very much a 'don't buy if I can make it' person and always have been. You have such a lovely accent and voice. The traditional Scottish dishes you make are the ones that appeal to me the most.
Hi Cheryl, I am definitely going to have a go at this. It looks amazing. By the way, Cheryl, do you know why tinned steak & kidney pie fillings are now not available in the supermarkets? I can't find any at all.
um a wee bit a cheat at this i use tined chken but i put fresh veg in it wee sweet peas and fresh musroomsi boil it no ta death like then bake after it chills i do make my own paster however lolthem foilbv tins are a wee godsend
Quick question, can I just don't use white wine? It's not about the alcohol I just don't drink, so I don't have anything in the house and alcohol is so expensive, it would hurt my soul to buy a bottle just for a pie. Should I substitute or just leave it out?
@TheRenaissanceman65 Oh no, that won't work. I react very sensitive to alcohol and my psychologist said it would be best to keep alcohol outside of my house at all time. Eating things with cooked off alcohol in it would be fine but I don't want to risk anything. But thank you for the suggestion
@TheRenaissanceman65 Yes I understood that. Since another user already told me it would be okay to leave out, I didn't think it would be necessary to show I have registered that information. I'm sorry about the misunderstanding. I might try apple juice actually. Sounds definitely interesting
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
In all honesty this has to be one of the most intuitive and easy to follow resepys iv seen on youtube
I shouldn't watch this at 1am..im bloody starving now
Pro tip: if you make your own shortcrust pastry, when you add the pie weights fill it *to the rim* to prevent the crust from shrinking. Even filling it only halfway may still result in a shrunken crust with short sides. Thanks for the pot pie recipe!
Ah thank you 😊 🙏🏻
Good tip!
Never thought of that.
If you do make your own pastry make it a lot bigger than you need and DO NOT press it into the sides, that is what causes the shrinkage, you can make sure it is into the sides of the pan , but don't stretch it, if you stretch it to fit , it'll shrink.
I love the shortcrust pastry idea. Thank you.
I love those recipies. Even if I won't really remake it like that (I'd change for a meat substitute or just use many more vegetables) but where I'm from, savory pies are very much not a thing so I don't get any in stores or anywhere else. I for one am a big fan of schottish dishes so these videos give me a chance to see how it's supposed to be. Because it's (IMO) much easier to cook by a video recipe than a written one, especially if the dishes are foreign to oneself. So yeah thank you
Well it is 9am in Canada, going to be 40C but I am making this pie as I have chicken, mushrooms and lots of fresh tarragon. Hoping my outdoor oven will bake this well. May be an interesting experiment! Thanks
Did you manage to bake this Delicious looking chicken pie today? Too hot for me to turn my oven on!😎🇨🇦
Oh wow, 40C is hot! It's not reached that in Sioux Falls at all this summer, so far. Let us know how it turned out.
That’s what I thought too! I’d love to make this mouthwatering recipe, 🌸😋we love it but these days are scorching 🥵 hot (to be precise Saharan heat wave is coming with 40+ C!) in south Spain, I don’t want to make the house hotter by turning the oven on.
Anyway, I’ll keep the recipe for later when it gets cooler.
I'm going to try this as soon as I have counter space! Might throw in a bit of onion or a shallot
I made this for dinner tonight. I used chicken thighs on the bone and poached them in a roasting tin full of stock-type veg, herbs and water, in the oven (covered with foil), then shredded the meat the same. I used the strained liquid from the cooking as the stock and added the rest of the white wine I had from a miniature bottle to the sauce, as it was reducing. (I used a drop less cream to make up for the extra wine.) Absolutely amazing pie! I even had 4 extra portions of homemade stock for the freezer doing it that way. Thanks for the recipe!
Beautiful. Will give this a go. I lost my mum last year, her chicken and mushroom pie was a thing of beauty. Annoyingly I don’t have her recipe but this looks pretty close 👍🏻
Sorry to hear about your mom. Is there any chance another relative has it (like a cousin, etc)?
@@LindaC616 Thank you, Linda. Unfortunately no - ours was a small family but I’m confident Cheryl’s recipe is as close as I’ll get. I know my mum used to poach the chicken in her slow cooker, everything else seems the same. Having said that I don’t think she had a pastry base, so it was just a lidded version.
@@AKBrechin ah, what a shame! My mom passed over 20 years ago, but between the niece (who's more like a little sister) and some cousins, we can track down most things.
I remember when I was in grad school, I tried to replicate my mom's beef and noodles, since I had helped her make the noodles as a young child. Unfortunately, I forgot the step where you unroll them and dry them, so I got a gluey mess!
Just started cooking at 54. This was so easy and delicious. Your recipes are fantastic
I've never made a pie but will try one day. This looks lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
And you too bud
@@systemSkynet Your msg tagged as 14 mins ago replying to a msg from 4 mins ago. I now know the film Terminator will do/has done/is now depicting real events Mr SkyNet. :-)
For me making a Pie, any baking is a major event but I have managed it quite a few times now and this lady does explain things beutifully.
@@jamesgoacher1606 as soon as I have counter space, I'd try it
@@jamesgoacher1606 Haha you found me out. I promise to not take over your devices
Thanks for sharing Cheryl, this one is a keeper.
Husband loved this! Thank you so much for the recipe.
You always make everything look so easy to do I love your recipes.
Looks very mouth watering. If you don't know already, rolling the edge if the dish with a rolling pin, removes surplus pastry neatly.
Lovely recipe demonstration and I could devour it myself! As you say very rewarding making your own pie! Glad you recently enjoyed a trip to my home city of Liverpool!
That pie is 2 portions for me Cheryl LOL! Amazing stuff.
I’d just eat it out of the tin with a spoon!
Made this today for tea, it was soooo nice
Lovely can beat homemade food
Best wishes
Mrs Catford made this for tea tonight. “ Pure Quality “. great recipe and great video 🥃🥃
As usual. Thanks.
I have only had a Chicken and Mushroom Pie once (chip shop type pie or similar) didn't like it and have avoided them ever since. However your filling looks wonderful so it shall be done. I try to make individual ones to freeze but I think I will make it as is and then think about some freezer saved ones based on the result. Had success in the past with beefy ones, maybe yours, unsure. Yes - they were yours because we have the same little pie tins.
I rarely follow the recipe exactly because of practical (not got it) reasons but a close try. I made the Quorn Cottage Pie thing recently for instance. Realised I did not have enough potatoes so it got frozen in portions and has been used as a Pasta topping. Its OK and that excersise will be repeated, - when I remember the potatoes. :-)
Lovely recipe. (I will use a BECHAMEL for less calories.)
To 'SEAL' the edge of the crust, I use a FORK, and press down all the way around. (makes a nice pattern too)
Thank you for this recipe.
🙂🙂🙂
This is delicious, I love it. I must make for one Scottish man.
Yesterday I cook your stovies, I didn't put swede, instead I put little cabbage and garlic, chilli. He was mad he didn't likes garlic and chilli.
I didn't make completely same like yours. I told him to go in Scotland and to eat there real Scottish food, he have also there family.
U don't have to always follow the recipe, you can change it as you want as long as the flavors work together
For what it's worth, no foil is needed if you use clean tumbled natural stone. I use tumbled agates. Quite posh, but totally works and saves on the foil for the Sunday Roast. These sorts of pies can be made and frozen. Simply prep up to the point of baking (in the tin) and rapidly cool in the freezer till dead cold but nit frozen. Wrap in reusable large zip bags then freeze hard for 3 days before stacking. Will keep for 1 year in the freezer.;)
Nice! We don't have shops that make anything like what you are able to buy like this. Looks so good.
Thanks cheryl. Looks so yummy as usual.
Thank you for your easy recipe Cheryl really appreciate it
This looks so yummy! Thanks for sharing this with us.
Hello from Colorado, USA. I made this today for lunch, it was so delicious. Thank you!!!
Hi there, if it hasn’t been mentioned already…the shiny side of the tin foil reflects the heat. Using the dull side up encourages good heat of what it covers. Thank you for your tea time meals. Love the scenery clips you often add, beautiful 🤩
Thank you for a tip I heard years ago and sadly forgotten.
Alas that is an old wives tale. One side is shiny purely from how the foil is milled in the manufacturing process. Both sides are just as effective as each other and neither has a benefit over the other.
Simple and easy yet so elegant!! I'll be using rosemary instead of tarragon but what a wonderful recipe!! Thank you so much!!!
Lovely presentation, you've got my subscription. Looking forward to going through the rest of your videos.
And hey, that heartagram was a blast from the past!
Great pie, look forward to trying your recipe!! Makes no difference what side of foil you use, one side is only shiny because how it comes off the rollers in the manufacturing process. Total old wives tale that one side is better than the other. Only if using non-stick foil then best use the dull side as this is what has the non-stick on it.
Another wonderful recipe, Cheryl. I chose the cheese and onion one in the questionnaire so hopefully you may do that one at a later date. I have never cooled a pie before but you inspire me to have a go! It looks so succulent.
Will try this,it looks delicious!
You need to open your own restaurant. All your recipes are mouthwatering. Stay safe and God bless. 🙏 ❤😊
A wonderful video and very easy to follow . I'm inspired to give this pie a go , it looks perfect and i bet it tastes perfect too .
I have already had great success with your Mince and Onion tray pie , the Scotch Pies and your Scones . you make real food at its best , thank you so much for sharing your amazing cooking skills with me .
Mmm another great bake 👌 making me hungry 😋
I'm always getting your ideas!
I love your channel! I’ve made the chicken pie which was delicious so am now going to try more of your fantastic recipes. I find your videos really calming to watch & listen to!
Looks delish! I love tarragon with chicken. Hello from Corvallis Oregon US.
That looks very comforting
That looks yummy, Will make for sure. 💖
I'm doing chicken n mushroom pie for tonight. Planned it all week then saw your vid this morning 👍
I cannot wait to make this! Thanks
OMG! I just made this recipe and came out SOOO GOOOOD!
Thank you for sharing your recipes! I enjoy your channel very much!
It looks amazing and I’m definitely going to be making it!! ❤️❤️
Cheryl
I love your home cook recipes, keep it up, your fan in Hong Kong!
I’m married to a Scottish man, but he doesn’t have your lovely accent! 😁 I’m Irish, so an explosive combination 😆💚 trying out this recipe right now! 🤗
It looks delicious, love your meals.
You could have poached your chicken breasts in the chicken stock that you bought. It would have added to the flavour of both the chicken and the stock.
I really love your channel gives me ideas instead of the same thing over and over again. I'm going to make this but I think I'm going to also put either peas or carrots with the mushrooms in it
This looks so delicious Cheryl. I love pot pies. Will be making this real soon! Take care.
I made this for tonight. It's absolutely delicious xx
I made this wonderful filling but topped it with my country biscuits and no bottom crust. It was delicious. TY
Looks lovely, I am going to try making this for the wife tonight
I guess I always thought tea time was just cookies and small wee sandwiches. Shows how much this American knows. Can you explaining how lunch, tea time, and dinner are compared to us over the pond.
Tea time = dinner. The evening meal.
Mushrooms and tarragon with chicken! Yippee Jackpot! It's like you snuck over and looked at my herb garden while I was sleeping. Going to be mid 30s today 37 they say so no chance of making that in the next few days but maybe on the weekend. Great job Cheryl!
Lovely Chery 😋 l!! Wished you do a chicken and gravy pie with roast potatoes and extra carrots and long beans !!!! 🤤👍
Sounds good, too
Looks delicious Cheryl.
This is a must try I've never been a fan of chicken pies but doing it yourself looks so delicious . 😋 well done Cheryl , another great video . X
Beautiful pie Cheryl.
Looks great thanks ill be trying it
never in my life have i actually ever prebaked a pie dough ^^
Cheryl, great videos. Just an observation. That chopping board looks like it's made from a soft wood, a harder wood board would be a safer option, as it has a tighter grain, to resist being impregnated by bacteria. If you look it up, it may give you an idea as to what type to use. All the best.
I cheat, I make the filling in a pot. Then I score the puff pastry into diamonds and bake separately. Slice and put on top of filling on the plate. Good if you want the pie with less work/time. You can make the filling while the pastry is cooking so it all comes together in no time.
This looks absolutely delicious😋👌
this looks very delicious.
I think I would have used all the pastry up and made a bigger pie, particularly as you were having to leave some of the expensive chicken filling out so as not to overfill that small foil plate.
This looks amazing ❤
Ooooh deliciousness 😋
That reminds me of our chicken pot pie we have here by Mrs Collander
I be more along the line of chicken and ham as I despise mushrooms or turkey ham and cranberry if it’s just after Christmas
Ooooo that looks so good!! 👍👍👍
big plate please
🍽 👈😁 here you go!
@@WhatsForTea haha legend
You get your serving and the wee bit left over! 😉
@@LindaC616 Thats why I put in the effort and also why I'm so big haha
@@systemSkynet 😆
Looks so delicious
Yum.
I like this channel.
Wow nice vlog Cheryl
Yummy
Looks good Cheryl love a chicken pie 😋👍😊
yummy
Looks delicious
Lovely recipe Cheryl... I just can't get over that the Chicken cause £7.96 for 2 Chicken Breasts!
Sainsburys is a dear supermarket, plus she's bought organic free range chicken which costs much more than non-organic - you can get trays of 5 non-organic for £6.00 no problem.
Me too, really expensive!
Hello. Im new to your channel and really enjoyed watching this. I will have to try it sometime,but prob will add some peas/carrots to it. Looks yummy!!! Looking forward in seeing many more of your videos. Thanks
Looks delicious 😊
😋 Mmmmmmm ❤️
Looks so goooood!
Hi, would love ❤️ a slice of this now, 😛😛
oh aye very nice
Lovely recipe, except when it comes to poaching the chicken, I have it cut smaller in the first place, and drop it into the hot stock. Then cool, leave the chicken in the stock... I find it tastier and moister. Then follow all the other steps.
Lovely.
Lovely🧐🤤👏🏾👏🏾👏🏾
I have never blind baked a pastry base for a pie.
I do when the filling is this wet 🙃👍 I wouldn’t for an apple pie or a pie with a drier filling. It just prevents a soggy base. Thanks for watching
@@WhatsForTea When I make a meat pie or any other pie I put a heavy duty tray that is big enough to take the pie tin on the floor of the oven to heat up and cook my pie on that. It works really well and it saves a step by cutting out the blind bake stage. I have been cooking for over fifty years and have made a LOT of pies over the years. I do the same for quiches. I really enjoy your channel though, I only found it recently but I am always interested to see what ordinary people and families eat and also what they buy to feed themselves. I am very much a 'don't buy if I can make it' person and always have been. You have such a lovely accent and voice. The traditional Scottish dishes you make are the ones that appeal to me the most.
@@alyswilliams9571 I do the heated tray when making fruit pies. Never have a soggy bottom.
@Alys. Wants your tray is hot, do you move it to the middle of the oven with pie on or bake at the bottom as well.
@@karenlenoury4156 Continue baking on the floor of the oven. Works a treat.
I'm hungry already😀
hi, can i swop mushrooms for leeks?thanks
Hiya Cheryl...
So why didn't you blind bake the pastry for your lattice chicken pie recipe??
Hi Cheryl, I am definitely going to have a go at this. It looks amazing. By the way, Cheryl, do you know why tinned steak & kidney pie fillings are now not available in the supermarkets? I can't find any at all.
um a wee bit a cheat at this i use tined chken but i put fresh veg in it wee sweet peas and fresh musroomsi boil it no ta death like then bake after it chills i do make my own paster however lolthem foilbv tins are a wee godsend
Amazing beautiful where you live. Me and you we can seat on the beach and drink what's for tea,and eat your lovely delicious pies. xx
👍👍👍
If I make chicken pie I use left over roast chicken,
Quick question, can I just don't use white wine? It's not about the alcohol I just don't drink, so I don't have anything in the house and alcohol is so expensive, it would hurt my soul to buy a bottle just for a pie. Should I substitute or just leave it out?
just leave it out - won't hurt it a bit
@@louiseanderson971 thanks
@TheRenaissanceman65 Oh no, that won't work. I react very sensitive to alcohol and my psychologist said it would be best to keep alcohol outside of my house at all time. Eating things with cooked off alcohol in it would be fine but I don't want to risk anything. But thank you for the suggestion
@TheRenaissanceman65 Yes I understood that. Since another user already told me it would be okay to leave out, I didn't think it would be necessary to show I have registered that information. I'm sorry about the misunderstanding. I might try apple juice actually. Sounds definitely interesting