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Chicken Ham Pie


1/2 oz butter
1 tbsp oil
1 onion, finely chopped
4 boneless chicken thighs, skinned
4 oz cooked ham, diced
2 courgettes, sliced
1 tbsp plain flour
2 tbsp fresh parsley, chopped
5 fl milk
1 salt and black pepper
8 oz puff pastry, thawed if frozen
5 fl soured cream
2 medium eggs
1 beaten egg to glaze

Heat the butter and oil in a frying pan. Add the onion and cook for 5
minutes. Add chicken and cook until browned on all sides. Set oven
180C/350F (Mark 4).

Using a slotted spoon, transfer the chicken and onions to a 11l (2Pt)
pie dish and arrange the ham and courgettes on top.

Add flour to the pan and cook for a few seconds. Stir in the parsley
and gradually add the milk, stirring until sauce thickens. Season.
Pour over the chicken mixture, cover with foil and bake for 30 mins
until chicken is cooked. Leave to cool.

Raise oven temperature to 400F,200C (Mark 6). Roll out the pastry to
about cm (2in) larger than the pie dish.

Beat together cream and eggs and stir into chicken mixture. Cut a
strip of pastry, moisten, and fit around edge of pie dish. Cover with
remaining pastry and score across top to decorate.

Brush with beaten egg and bake for 20 or 30 minutes. Stand for 10
minutes before serving.


Servings: 4



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