Chicken Pie À La Creole

Blend the thyme and flour with the butter in a food processor until smooth, then add the whipped cream and prepare a smooth dough. Cover with foil and place in the icebox for half an hour.

Fry chicken and ham cubes in butter. Pour sherry and cook on stove at high temperature without lid until liquid evaporates.

Add chicken stock, roux and whipping cream and bring to a boil, stirring, until sauce thickens. Fold in scallions, Transfer to a greased shallow gratin dish.

Roll out dough on a lightly floured surface to two inches thick. Cut 20 cookies five inches in diameter and prick with fork.

Spread the cookies over the filling, brush with beaten cow’s milk or alternatively egg and bake in a heated oven at 220 degrees for about 150 mmin. until golden brown.

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Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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