Chicken Pie

Using puff pastry to make these pies means there’s no faffing around squeezing shortcrust into tins. This recipe makes two individual pies, but you can skip dividing the pastry block up and make one big pie to feed two, or double the recipe for four. Alternatively make two pies – one to eat now and one to freeze for another night. If you want to bulk your pies out even more add some leek, or mushrooms.

  1. Preheat the oven to 200C/400F/gas 6.
  2. Put the chicken and bacon into a bowl and season with salt and pepper.
  3. Melt 20g of the butter in a saucepan over a high heat. When it hot and bubbling, add the onions and turn the temperature down to low/medium. Fry the onions for about 5 minutes or until soft but not coloured.
  4. Meanwhile, make the roux sauce by melting the remaining butter in a saucepan over a medium heat. Remove the pan from the heat and add the flour, then mix it together to create a paste. Add the milk a little at a time, mixing it in before adding more so the mixture is free from lumps. Once all the milk is mixed in return the pan to the hob, turning the heat up to medium/high.
  5. Stirring all the time heat the roux sauce until it starts to boil. Keep stirring while it boils for a minute or two, forming into a thick, smooth pale sauce – even if the sauce becomes thick before it starts to boil you need to boil it for a minute to cook the flour. Remove the pan from the heat and add the tarragon as well as some seasoning.
  6. Lightly flour your work surface. Roll out the pastry blocks into squares of about 20cm x 20cm.
  7. Season your chicken then add to the roux sauce with the bacon and onion. Mix them in. Divide the filling into two, and place half into the centres of the rolled out pastry squares. Lightly brush the outside edges of the squares with water.
  8. Fold the pastry around the filling by pulling one of the corners into the centre. Then pull the next corner into centre and press the water-brushed edges together, so you have a ridge running from the middle to one of the corners. Crimp the edge by holding the pastry between your thumb, and your index and middle fingers. Press your thumb between your two fingers to create a crimping pattern. Go around the whole pie, pulling the corners into the centre and then crimping the edges all the way from the centre to the edge, so you end up with a square with a raised diagonal cross. Repeat with the second pie.
  9. Move your pies onto a baking sheet. Bush them with the beaten egg and shove into the oven for 30 minutes.
  10. Serve hot from the oven with freshly steamed vegetables, or salad.

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Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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