Time: 90 minutes

Serves: 6 - 8

INGREDIENTS

• 2 whole chickens
• 750 ml chicken stock
• 10 ml salt
• 1 T ground coriander
• 6 cloves
• 3 bay leaves
• 3 onions
• 90 g butter
• 1 garlic clove, crushed
• 500 g brown mushrooms, sliced
• 60 ml flour
• 1 box Bacon Kips, crushed
• Chicken stock, reserved for cooking
• 1 roll puff pastry

METHOD

• Cook the chickens in the chicken stock with the salt, coriander, cloves, bay leaves and 2 onions, until the chickens are cooked and soft, 1 ½ hours.
• Remove the chickens and onion from the liquid to cool down, reserve the chicken stock.
• Remove the chicken skin and keep aside with the onions, pull the meat off the bone and shred into small pieces, cut the chicken skin and onions into small pieces and mix into the chicken meat.
• Heat 30g of the butter in a large pot and chop the onion, fry the onion till golden brown and add the mushrooms and garlic and fry till cooked, remove from pot and keep side.
• Melt the rest of the butter in the pot and add the flour to make a roux, pour in the reserved chicken stock and cook till thick.
• Add in the chicken and mushrooms back into the pot with the sauce, mix through and cook for 2 minutes, remove from the stove and cool slightly.
• Mix through the crushed Bacon Kips.
• Dish the filling into a large pie dish, cover with the rolled-out puff pastry and egg wash the top.
• Make a few holes with a sharp knife in the pastry to allow steam to escape and bake for 45 minutes until golden brown.
• Remove from the oven and enjoy.