I-Love-You Chicken Pie from South Africa
INGREDIENTS
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For the chicken and stock:
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2 whole free-range chickens
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2 carrots, thickly sliced
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a stick of celery, sliced
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6 parsley stalks (reserve the leaves)
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10 peppercorns
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2 bay leaves
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3 whole cloves
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a large, unskinned onion, quartered
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a large sprig of thyme
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a lemon
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2 cloves garlic, peeled
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4 cups (1 litre) water
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1½ cups (375 ml) white wine
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1 tsp (5 ml) salt
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For the sauce and pie:
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4 T (90 ml/90g) butter
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100 ml flour
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1½ cups (375 ml) milk
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¼ tsp (1.25 ml) freshly grated nutmeg
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2 tsp (10 ml) Dijon mustard
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1 T (15 ml) brandy
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5 T (75 ml) cream
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4 T (60 ml) chopped fresh parsley
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a generous squeeze of fresh lemon juice
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salt and milled black pepper
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250 g cooked, smoked ham, cubed
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a sheet of prepared puff pastry
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an egg, lightly beaten
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