Chicken Pie

Added soup and it came out like soup - all thin and runny! Seems to need thickening somehow?

you can use cornflour to thicken sauce or double cream with a knob of butter to thicken and enrich..

Why did you use soup? I have read the recipe and it uses a normal sauce with butter, flour and milk plus cream.

Did Ed say in the program you could use soup instead? I wouldn't have thought so but didn't see it.

Maybe stick to the recipe, it looks good.

i want to try this recipe but am wondering if it would still work if semi skimmed milk and single cream was used????

I suppose he is saying full fat milk as semi skimmed can often split and I wouldn't want to overheat single cream either for the same reason. Can't you use full fat milk?