Chicken Pie with Phyllo Pastry Roses

1 large chicken

2t (10ml) Ina Paarmans Chicken Spice

1 cup dry white wine, or chicken stock

1 onion, peeled and cut into quarters

1t (5ml) hot English Mustard Powder

2T (30ml) Water

¼ cup (60ml) butter

¼ cup (60ml) flour

2 cups Chicken Stock cooked from bones, (add fresh milk if stock is not enough)

250g Sliced Mushrooms

¼ cup (60ml) parsley, chopped

1 x 200ml Ina Paarmans ready to serve Mushroom Sauce

 

Preheat the oven to 180°c

Place the chicken in an oven roasting pan. Season with Chicken Spice.

Carefully pour the wine or stock down the side of the pan, and scatter the onion quarters around the side of the chicken.

Roast for 1 ¼ hours until the chicken is cooked. Allow to cool. Remove the skin and bones and cut the meat into smaller pieces. Arrange the meat in a big pie dish.

Put the skin and bones back into the roasting pan. Add 2cups water and bring to the boil to deglaze the pan and extract all the flavour. Simmer for 20 mins. Strain the liquid stock and reserve for the sauce.

Soak the mustard powder in cold tap water to develop the flavour. Melt the butter, add the flour and cook over medium heat whilst stirring continuously with a wooden spoon until the mixture becomes “puffy” full of air bubbles and the colour turns light cream. Add all the chicken stock (and milk if necessary) at once. Using a wire whisk, stir the sauce until it comes to a slow boil. Add mustard, sliced mushrooms, parsley and mushroom sauce. Season to taste with chicken spice.

Pour the sauce over the chicken.

Covering with Pastry and Baking

½ Packet (250g) phyllo pastry

½ cup (125ml) melted butter

Preheat the oven to 180°c

Open one sheet of pastry, brush it with butter and shape as per lesson, place in one corner of the pie dish and proceed until the top of the pie is covered with pastry roses.

Bake for 35 to 45 minutes until the filling is heated through and the pastry is golden brown