When it’s nippy or wet outside, who can resist a steaming plate of chicken pie? This deep-filled chicken and bacon pie recipe by The Oxford Magazine’s food editor, Elizabeth Gibbs, makes a perfect lunch or supper, especially when accompanied by a simple salad.
To make the roux sauce:
A roux (pronounced ‘roo’) is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces. It consists of equal quantities of butter and plain flour.
The fat is melted, the flour is mixed through over a gentle heat. The hot liquid is then gradually mixed into the paste to make a silky sauce which needs a few minutes more cooking before serving or using.
When it’s nippy or wet outside, who can resist a steaming plate of chicken pie? This deep-filled chicken and bacon pie recipe by The Oxford Magazine’s food editor, Elizabeth Gibbs, makes a perfect lunch or supper, especially when accompanied by a simple salad.
While most pie recipes only have a puff pastry top, this one has a shortcrust pastry bottom – blind baked to make sure it does not become soggy. What’s more, the recipe uses ready-made pastry to make it quicker and easier.
Blind baking involves lining the uncooked pastry case with baking parchment (parchment paper) and then filling it with weights. These weights are usually referred to as baking beans. They are important, as they help to keep the pastry in shape as it cooks.
This pie may be eaten hot or cold.