Chicken and Bacon Cheese Pie

Serves: 6-8

Ingredients:

Crust:
4 ounce (125 g) packet plain savory crackers, crushed
3 ounces (90 g) butter, melted
1/4 teaspoon mixed herbs
Filling:
1 ounce (30 g) butter
1 onion, finely chopped
2 tablespoons all-purpose (plain) flour
1 cup chicken stock
3/4 cup grated cheese
1 teaspoon dry mustard
8 ounces (250 g) cream cheese
3 eggs, separated
1/3 cup cream
1 1/2 cups cooked chicken, chopped
2 rashers bacon, chopped

Microwave Method:

Crust:

1. Combine crust ingredients together. Press over the base of a 8 inch (20 cm) pie plate. Refrigerate.

Filling:

1. Melt butter in a jug for 20 seconds on HIGH. 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. Beat cream cheese and egg yolks until smooth. Stir into cheese sauce. Add cream, chicken and bacon to cheese sauce.
5. Beat egg whites until stiff, fold lightly into chicken mixture. Pour filling into crust.
6. Cook for 14-16 minutes on MEDIUM HIGH.

Convection Microwave Method:

Crust:

1. Combine crust ingredients, press over base of a greased 8 inch (20 cm) spring form 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 325 degrees F (160 degrees 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.