With a rich creamy chicken filling, there's nothing humble about this pie from Ed Baines
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Thread Starter: Wilt Started: Sat 20 May 2006 Replies: 4
Added soup and it came out like soup - all thin and runny! Seems to need thickening somehow?
Tue 1 May 2007, 9.58PM
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?
Tue 24 Apr 2007, 4.05PM
i want to try this recipe but am wondering if it would still work if semi skimmed milk and single cream was used????
Sun 21 May 2006, 11.53AM
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.
Sun 21 May 2006, 11.41AM
you can use cornflour to thicken sauce or double cream with a knob of butter to thicken and enrich..
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