Chicken And Bacon Cheese Pie Recipe
Ingredients
| Biscuits | 125 Gram, crushed (Plain Savory) | |
| Butter | 90 Gram, melted | |
| Mixed herbs | 1⁄4 Teaspoon | |
| Onion | 1 , finely chopped | |
| Plain flour | 2 Tablespoon | |
| Chicken stock | 1 Cup (16 tbs) | |
| Grated cheese | 3⁄4 Cup (12 tbs) | |
| Dry mustard | 1 Teaspoon | |
| Cream cheese | 250 Gram | |
| Eggs | 3 , separated | |
| Cream | 1⁄3 Cup (5.33 tbs) | |
| Cooked chicken | 1 1⁄2 Cup (24 tbs), chopped | |
| Bacon rashers | 2 , chopped |
Nutrition Facts
Serving size
Calories 471 Calories from Fat 283
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 16.6 g83.1%
Trans Fat 0 g
Cholesterol 170.5 mg56.8%
Sodium 459.6 mg19.1%
Total Carbohydrates 27 g9%
Dietary Fiber 0.39 g1.6%
Sugars 9.4 g
Protein 19 g37.8%
Vitamin A 17.6% Vitamin C 2.2%
Calcium 20.2% Iron 8.3%
*Based on a 2000 Calorie diet
Directions
Combine crust ingredients, press over base of a greased 20cm springform tin.
Refrigerate.
FILLING 1.
Melt butter for 20 seconds on HIGH in a jug.
Add onion-, cook for 2 minutes on HIGH.
2.
Stir in flour; cook for 1 minute on HIGH.
Gradually stir in chicken stock.
3.
Cook for 3-5 minutes on HIGH, stirring twice during cooking.
Add grated cheese and mustard.
4.
Preheat oven to 160°C.
5.
Beat cream cheese and egg yolks until smooth.
Stir into cheese sauce.
Add cream, chicken and bacon to cheese sauce.
6.
Beat egg whites until stiff; fold lightly into chicken mixture.
Pour filling into crust.
7.
Place on Low Rack.
Bake for 30-35 minutes on LOW MIX/BAKE 160°C
Chef
