Adjust the oven rack to one slot below the middle position. Preheat the oven to 180°C. Place the chickens in an oven roasting pan. Season with Garlic & Herb Seasoning and Chicken Stock Powder. Carefully pour the wine down the side of the pan and scatter the onions in between. Roast open until chickens are cooked ±1¼ – 1½ hours. Allow to cool. Remove the skin and bones and cut the meat into smaller pieces. Arrange the meat in smaller individual soup bowls or in a big pie dish. Place the skins and bones back in the roasting pan. Add 4 cups (1 litre) water and 4 t (20 ml) Chicken Stock Powder and bring to the boil to deglaze the pan and extract all the flavour from the skin and bones. Simmer for 20 minutes. Strain the liquid and reserve for the sauce.

Sauce

Adjust the oven rack to one slot below middle shelf. Preheat the oven to 200°C. Melt the butter, add the flour and heat until foaming. Stir with a wooden spoon. Add stock and evaporated milk. Stir until thickened. Add ham, mustard powder, parsley and cream. Season to taste with Garlic Pepper Seasoning. Pour the sauce over the chicken. Allow to cool before covering with sour cream pastry. Glaze the pastry with a beaten egg and bake at for 40 minutes until golden brown and glazed.

To make individual pies

Dish chicken and sauce into individual ovenproof soup dishes. Cool completely. Roll pastry out to about 3mm thick. Cut saucer-size rounds to fit generously over bowls. Beat a whole egg, paint it around the outside top of dish and drape pastry over. Seal so that no air can escape. Brush pastry with egg. Bake for 20-25 minutes until golden brown and puffy.

**NB**- Do not pierce pastry and make sure it is glued tightly to the bowl with egg, because if air escapes it will collapse onto the filling and lose the dome shape.

View our (sour-cream-pastry) recipe.