Makes 2 medium or 1 very large pie.
For roast chicken and vegetables:
- 2 whole chickens, cleaned and trimmed
- 6 tablespoons olive oil, divided
- Salt and pepper to taste
- The rind of one lemon, plus the lemon itself cut in half
- 4 cloves garlic, skin on
- 4 cloves garlic, minced
- 4 onions, peeled and cut into 1-2 cm cubes
- 4 carrots, peeled and cut into 1-2 cm cubes
- 6 medium potatoes, peeled and cut into 1-2 cm cubes
- 2 tablespoons parsley, finely chopped
For the pie:
- 4 tablespoons olive oil/schmaltz/margarine
- 4 tablespoons plain flour
- 1 litre chicken stock
- 1 cup frozen peas
- 1 teaspoon mustard powder
- Salt and pepper to taste
- Ready rolled frozen parve puff pastry, defrosted
For roast chicken and vegetables:
Pre heat oven to 200˚C (400˚F).
In a very large roasting tin, place the two chickens breast side up, season the outside of the chicken with salt pepper and a tablespoon of olive oil for each. Inside each chicken in the large cavity, place two cloves of garlic and half a lemon. Set aside.
For the vegetables, in a large bowl place the onions, carrots, potatoes, minced garlic, lemon rind, and remaining 4 tablespoons of olive oil, give everything a really good seasoning of salt and pepper and mix well.
Spread the vegetables around the chickens, roast in the oven for 45-50 minutes, until the juices of the chicken run clear and the vegetables are cooked through. Set aside until cool enough to handle.
For the pie:
Pre heat the oven to 180˚C (350˚F).
Start by taking all the chicken off the bones and shred any large pieces of chicken, add the roasted vegetables and mix well, set aside,
In a very large soup pot over medium to high heat, heat the fat and add the flour. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly. Cook for a minimum of 2 minutes to cook out the taste of the flour. Pour in a small amount of the soup and allow to boil without stirring. Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid a little at a time, beating well after each addition.
This steps takes some time and patience but is well worth the effort.
Once you have a silky smooth sauce boiling away in the pot, turn off the heat and add in the shredded chicken and vegetables. Give a good stir, add the peas, mustard powder and season well.
Divide the chicken mixture between two medium roasting dishes, or one very large on, cover with puff pastry, tucking the end of the puff pastry into the dish. Use a small knife to make some holes in the top of the pastry to allow steam to escape.
Brush the top of the pastry with beaten egg, bake for 40-45 minutes until pastry is golden and puffed and the mixture is bubbling.
If you want to freeze this pie, wait until it is completely cool before covering with aluminium foil and freezing. To serve, allow to defrost completely before reheating.
