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Add a photoServings: 4
Ingredients
- 1/2 ounce Butter
- 1 Tbsp. Oil
- 1 x Onion, finely minced
- 4 x Boneless chicken thighs, skinned
- 4 ounce Cooked ham, diced
- 2 x Courgettes, sliced
- 1 Tbsp. Plain flour
- 2 Tbsp. Fresh parsley, minced
- 5 fl ounce Lowfat milk Salt and black pepper
- 8 ounce Puff pastry, thawed if frzn
- 5 fl ounce Soured cream
- 2 med Large eggs Beaten egg to glaze
Directions
- Heat the butter and oil in a frying pan. Add in the onion and cook for 5 min. Add in chicken and cook till 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 in flour to the pan and cook for a few seconds. Stir in the parsley and gradually add in the lowfat milk, stirring till sauce thickens. Season. Pour over the chicken mix, cover with foil and bake for 30 mins till chicken is cooked. Leave to cold.
- 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 Large eggs and stir into chicken mix. 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 possibly 30 min. Stand for 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 4 servings | |
| Calories 616 | |
| Calories from Fat 385 | 63% |
| Total Fat 42.88g | 54% |
| Saturated Fat 13.28g | 53% |
| Trans Fat 0.19g | |
| Cholesterol 161mg | 54% |
| Sodium 606mg | 25% |
| Potassium 602mg | 17% |
| Total Carbs 35.79g | 10% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.34g | 2% |
| Protein 22.38g | 36% |
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