Chicken pie

Hoenderpastei (chicken pie) was brought to South Africa by the Dutch and often eaten at celebrations, particularly at Christmas. It is now a popular comfort food relished by many South Africans.

1 whole chicken, (about 1.3 kg)
1 onion, quartered
1 bay leaf
5 peppercorns
1 bouquet garni
3 Tbsp (45ml) butter
3 Tbsp (45ml) flour
350ml milk
1 Tbsp (15ml) olive oil
2 large leeks, rinsed well and sliced
1 punnet (250g) button mushrooms, sliced
2 Tbsp (30ml) chopped parsley
Salt and pepper to season
1 roll ready-made puff pastry
1 large egg, beaten, for glazing
Makes 1 pie (serves 4 – 6)


Place first 5 ingredients together in a saucepan and cover with water. Bring to the boil and simmer for 45-50 minutes till chicken is tender and cooked through.
Remove chicken from pot and cool. Remove skin and bones, and shred chicken meat.
Melt butter in a saucepan, add flour and stir to form a smooth paste. Gradually add milk and cook until thickened and smooth.
Stir in shredded chicken pieces.
Heat oil in a frying pan. Fry leeks and mushrooms until soft and lightly browned. Add to chicken mixture.
Season with parsley, salt and pepper. Pour chicken mixture into an ovenproof dish and allow to cool slightly.
Preheat oven to 200˚C.
Roll puff pastry out on a lightly floured surface. Cover chicken pie filling with pastry and make a hole in the centre for steam to escape.
Decorate pastry with pastry leaves or lattice, whatever you fancy, and brush lightly with a little beaten egg.
Bake for 25-35 minutes until pastry is puffed, golden and crisp.