Chicken And Bacon Cheese Pie Microwave Method
|Plain savory biscuits||125 Gram, crushed|
|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|
|Butter||30 Gram (For Making The Filling)|
Combine crust ingredients together.
Press over the base of a 20cm pie plate.
Melt butter in a jug for 20 seconds on HIGH.
Add onion, cook for 2 minutes on HIGH.
Stir in flour, cook for 1 minute on HIGH.
Gradually stir in chicken stock.
Cook for 3-5 minutes on HIGH, stirring twice during cooking.
Add grated cheese and mustard.
Beat cream cheese and egg yolks until smooth.
Stir into cheese sauce.
Add cream, chicken and bacon to cheese sauce.
Beat egg whites until stiff, fold lightly into chicken mixture.
Pour filling into crust.
Cook for 14-16 minutes on MEDIUM HIGH.