Chicken Pie With Ham And Peas Makes - Sunbeam PM4800 Pie Magic Traditional Instruction Booklet

Family Pie Recipes continued
Chicken Pie with Ham and Peas Makes: 2 pies
1 kg whole chicken
2 carrots, halved
1 celery stalk, halved
1 onion, quartered
1 sprig thyme
1 bay leaf
1 Ltr chicken stock
2 teaspoons butter
1 cup light cream (18% fat)
2 tablespoons plain flour
2 tablespoons lemon juice
250g leg ham, chopped
¾ cup peas
2 hardboiled eggs, quartered
Salt and pepper, to taste
1. In a large saucepan add chicken, carrot,
celery, onion, thyme, bay leaf and stock.
Cover and simmer gently until the chicken
is cooked, about 1 hour. Allow to cool.
Shred chicken, reserving stock.
2. Heat butter and cream in a small saucepan
over medium heat. Add flour, whisk until
thickened. Add 2 cups of reserved chicken
stock and lemon juice. Add all remaining
ingredients and stir to combine.
3. Season. Cover and allow mixture to cool.
Potato, Pumpkin, Kumara
and Goats Cheese Pie
250g kumara, peeled, roughly chopped
250g potato, peeled, roughly chopped
250g pumpkin, peeled, roughly chopped
20g butter
200g goat's cheese, crumbled
Salt and pepper, to taste
1. In a large pot add kumara, potato and
pumpkin and add enough water to cover
vegetables. Cover and simmer over medium
heat until tender. Drain.
2. In a large bowl lightly mash vegetables.
Stir though butter. Gently fold through
cheese.
3. Season. Cover and allow mixture to cool.
Makes: 2 pies
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