Comments on: PHRIDAY PHEAST #3 – Good Old Fashioned CHOOK PIE.

By: phoodie

phoodie — Wed, 10 Aug 2011 07:06:58 +0000

Oh! Thanks so much! Puff pastry would work just as well…..but I think the amount of butter used to make puff would definitely be the same as the filo + brushed butter!! In fact , with the filo + brushed butter, you are more in control of the amount!! DEFINITELY both would taste excellent!

By: qwerty

qwerty — Wed, 10 Aug 2011 05:53:01 +0000

Awesome! I’ve been wanting to make a chicken pie for aaaaages and I’m going to try this on Friday night. I might use puff pastry though as filo needs way too much butter. Pleeeeeease keep up the step by step photos Phoodie I love being able to see what each stage should look like. Loving your blog! :O)

By: phoodie

phoodie — Thu, 19 May 2011 22:09:50 +0000

Hey! Glad you came here for a visit and found something useful! :)

Thyme would be DELICIOUS!

Lumps are definitely the most stressful part so if they can be avoided then yay I say! :)

By: Pippa

Pippa — Thu, 19 May 2011 12:05:35 +0000

Hey phoodie have just linked off the delicious looking chocolate cake on Mamamia and just wanted to say thanks for the brilliant idea re making the roux and adding to the chicken and vege mix. I have a stock standard chicken pie I make in which you add the flour and milk to the chook and veg but it never seems to quite thicken properly. On the other hand, it is a great way of making this a ‘one pot’ dish and avoiding the stress of whisking out the lumps!

For a variation on this one I always use lots and lots of thyme, salt and pepper in my chicken mix which is delicious :)

By: phoodie

phoodie — Wed, 18 May 2011 23:10:57 +0000

The ham is the key!! :)

By: Tori (@eat-tori)

Tori (@eat-tori) — Wed, 18 May 2011 11:56:49 +0000

Chicken pie is my ultimate sook food. Whenever I’m feeling a little sad, it’s absolutely what I turn to. This one looks stunning. Absolutely loving the cheeky little bit of ham in there. What a winner.

By: Dominic

Dominic — Fri, 06 May 2011 09:10:23 +0000

For sure sounds great and thanks for the nice words.

Favourite cut of meat for slow roast….mmmm anything with a bone in it and lots of fat. Lamb shoulders are good, Beef Osso bucco, or Spare ribs.

By: phoodie

phoodie — Fri, 06 May 2011 09:05:05 +0000

We should do a filmed interview with you!! You are not just the best supplier of meat and other produce in the East of Sydney or perhaps in the WHOLE of Sydney BUT you are a library of knowledge too AND PASSIONATE! Which is great! If any of the readers want to read more about G.R.U.B 's store, click here re: slow cooking - sure - Will keep it in mind...... you gys do lots of that stuff don't you?! What would be your favourite meat to use for such a roast?!

By: Dominic

Dominic — Fri, 06 May 2011 08:55:30 +0000

It is a myth that eating low fat dairy and low fat anything is better for you. Your waistline and organs will be much much healthier if you eat full fat as long as it is from a healthy source.

Hey Phoodie would you do a slow roast recipe for us cooking something for a long time below 120degrees?

By: phoodie

phoodie — Fri, 06 May 2011 08:49:44 +0000

Dominic you are most right!! And definitely with the kids its always full fat dairy from me! But the reality is heaps of my friends just would never ever cook a recipe such as this using full fat milk and butter….mind you if I am making this for guests or as a gift for someone, I always do! DEFINITELY tastes better!