|1||Onion, finely chopped|
|4||Boneless chicken thighs, skinned|
|4 ounces||Cooked ham, diced|
|1 tablespoon||Plain flour|
|2 tablespoons||Fresh parsley, chopped|
|5 fluid ounce||Milk|
|Salt and black pepper|
|8 ounces||Puff pastry, thawed if frozen|
|5 fluid ounce||Soured cream|
|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.
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