This pie is one of my favourites. I serve it with a simple salad of rocket drizzled with good olive oil and balsamic vinegar.
- size 16 chicken
- parsley stalks
- 1 carrot
- 1 small onion
- 25 g butter
- 3 tablespoons Edmonds flour
- 2 cups chicken stock (strained cooking liquid from chicken)
- 1 cup dry white wine
- 2 tablespoons seedy mustard (I prefer mustard with large seeds)
- sea salt & freshly ground black pepper
- 1 egg yolk, lightly whisked
- 750g puff pastry
Simmer the chicken along with the parsley, carrot and onion in a large saucepan of water for 1 hour or until cooked. When cool enough to handle, remove the flesh from the chicken and discard the skin and bones. Strain the stock and skim fat off the as it rises.
Refrigerate chicken and stock until needed.
Melt butter in a medium saucepan and stir in flour, cook for 2-3 minutes over a medium heat. Using a whisk to mix gradually pour in 2 cups of the strained chicken stock and white wine and bring to the boil. Stir through mustard and season to taste with salt and pepper. Set aside to cool and then mix with shredded chicken meat.
Preheat oven to 200 C.
Roll pastry out to cover a 28 cm pie dish. Pour over cooled filling, cover with pastry and brush with egg yolk. Bake for 30 minutes until pastry is puffed and golden.