Preventing Overcooked Chicken in Pies:

When judges noted your chicken is slightly overcooked, they identified a common mistake in pie-making. The solution is two-stage cooking: lightly brown chicken just 3-4 minutes total on all sides, then remove from heat. The chicken finishes cooking in the oven during pie baking, staying tender and juicy. If chicken is fully cooked before going into the pie, it becomes dry and tough after 35-40 minutes of additional oven time. Use chicken thighs rather than breasts as they're more forgiving with moisture. The initial browning develops flavor through Maillard reaction while keeping interior undercooked. When chicken returns to the filling after being lightly browned, it's essentially poaching in the creamy sauce during oven baking. This gentle finish cooking ensures tender texture throughout. The judges would notice properly cooked chicken that's moist and pulls apart easily versus the dry stringy texture of overcooked chicken. Rob's Lancashire pie expertise would normally prevent this, but competition time pressure can cause rushing.