Chicken pie hints for pastry virgin, please

[Smithagain]

I got all enthusiastic last night and made my first ever home-made pastry for a chicken pie. It's chilled in the fridge overnight. However, I now realise that I'm a bit hazy about how to make it into an actual pie

So, two questions:

1. I think I need to pre-cook the chicken - is that right?

1. If I want pastry on the bottom as well as the top, do I need to bake it blind, or can I line the tin, bung in the filling, cover it and then bake the whole lot?

I've been googling for recipes but they all seem to be puff pastry (I've done shortcrust) and/or without pastry on the bottom. And I really want pastry on the bottom

[DaisySteiner]

Yes, you need to pre-cook the chicken - roasting is nice. Are you putting it in a sauce?

Yes, I would bake it blind first if you want to put pastry on the bottom - just until it's very lightly brown and make sure you cover the edges all up with the top layer of pastry so that the bottom layer doesn't burn.

Good luck!

[Smithagain]

Thanks DaisySteiner - yes, I'll do a sauce with assorted veg as well. I've got a decent big chicken breast so will roast it in foil first, I think. Can't believe I've got to nearly 40 without making a chicken pie

[DaisySteiner]

Hope it turns out OK - we're having chicken and leek pie tonight ourselves!

[Smithagain]

Success!

DH announced it was better than his mum's and DD1 cleared her plate and announced it was the best meal ever. My head is so big I have to walk through doors sideways

[DaisySteiner]

Well done!