Old Fashioned Chicken Pie
“He lives doubly who also enjoys the past.” Marcus Martial
Make the pastry the day before and refrigerate. It improves with chilling. The filling is also better cooked the day before.
YOU WILL NEED
- 1 large free range chicken
- 1 T (15 ml) Ina Paarman’s Chicken Spice
- 2 x 25 g Ina Paarman’s Liquid Chicken Stock
- 2 cups (500 ml) hot water
- 1 large onion, cut into ⅛’s
- ½ cup (125 ml) dry white wine
- 2 bay leaves
- 4 whole cloves
- 10 black peppercorns
- 2 T (30 ml) sago
- 1 T (15 ml) butter
- 1 egg yolk (reserve the white)
- juice of ½ lemon
- 2 hard-boiled eggs, diced
- 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
- 100 g - 125 g cooked ham, cut into ribbons (optional)
- Sour Cream Pastry
Season the chicken generously inside and outside with Chicken Spice. Place in a heavy bottomed saucepan with the Chicken Stock dissolved in the hot water. Add onion, wine, bay leaves, cloves and peppercorns. Simmer for 1 ½ hours. When chicken is cooked, remove from the stock. Remove the skin and bones and shred the meat. Return the bones to the stock in the pot, add another 1 – 1 ½ cups of water and boil for 10 minutes. Strain the stock and add sago.
Return the stock to the stove and simmer gently for 10 minutes to cook the sago.
Add the butter. Beat the egg yolk and lemon juice with ½ cup of the hot stock and add to the sauce. Bring nearly to the boil. Do not boil, as the egg will curdle.
Add the diced hard-boiled eggs, seasoned with Seasoned Sea Salt, ham and shredded chicken to the sauce. Spoon the mixture into one large or 2 smaller pie dishes. Allow to cool.
Adjust oven rack to one notch below the middle position. Preheat oven to 200°C.
When the chicken mixture is cold, top with pastry, glaze with the leftover egg white beaten with a pinch of both salt and sugar and bake for about 35 – 40 minutes until nicely browned.