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Suggest a better descriptionHeat 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.
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Serving Size: 1 Serving (500g) | ||
Recipe Makes: 4 | ||
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Calories: 795 | ||
Calories from Fat: 489 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.4g | 72 % | |
Saturated Fat 19.3g | 97 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 618.6mg | 190 % | |
Sodium 772mg | 27 % | |
Potassium 879.8mg | 23 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 35.8g | ||
Protein 39.2g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 795
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