This Family Favorite Chicken Pie became our Family Favorite Chicken Pie dating back to my husband’s late grandmother some 50+ years ago.
- 2 whole chickens – cut up into smaller pieces
- 1 onion – chopped
- VOO – Virgin olive oil
- 2 heaped dessertspoons full of crushed garlic
- Salt – to taste
- Chicken spice – to taste
- Rosemary – to taste
- Basil – to taste
- 10 cloves
- 2 cups of boiling water
- Box puff pastry / or filo pastry
- 1 egg
- Fry onions in VOO till golden and translucent, add garlic and fry another minute or two.
- Spoon mixture out on a plate and set aside
- Add extra VOO in a large pot, add chicken, stir and fry till you have all the pieces a golden color.
- Add all spices, to taste and also the cloves.
- Add water, and bring to a rolling boil and then cook for ±1 hour till meat soft and tender and falling off the bone. Be careful, do not overcook it.
- Now we usually let this just sit overnight, in the pot as it will still have enough heat and cook a bit more.
- The next morning, heat it just enough in order for you to not burn your fingers, and it’s easy to handle and debone thoroughly.
- Shred the meat and leave it in the juice.
- Prepare your baking dish. Spray or butter the bottom. I use filo pastry, much easier than rolling out the puff pastry.
- Place one sheet on the countertop, paint it with the egg wash along the edges and a few spots in the middle, and then add another sheet on top.
- Continue until you have at least 5 or 6 sheets stacked on top of one another. Take this stack and place it in your dish.
- Make sure you have the edges also covered with the pastry.
Now spoon the chicken out onto the pastry. I usually use a slotted spoon to ensure that I do not have a lot of juice, leave it till the end, then you will be able to see if you need to add a tad more, depending on how juicy you like it and it is.
- Remember when it’s cold, you will not see as much juice, but when baking and heat you will notice the juice.
- Egg wash the pastry sheets at the edges, as you will now add the top layer of filo sheets and they need to stick together.
- Now start the process over again with the filo pastry sheets, another 5 or 6 sheets, and lay that over the top of the meat.
- Egg wash the edges of the top sheets and bind them to the bottom edges. I usually fold them to ensure that I lock down the meat and juice inside.
- Egg wash the entire top.
- Bake in the oven at 375F for ± 40-45 minutes and you have a good golden color and the pie nice and warm.
Source: Alwyn Slabbert (husband’s memory from how his grandmother used to make it) and now a family favorite.