|1||chicken — whole|
|1||onion — chopped|
|1||carrots — sliced|
|1||celery stalks — chopped|
|3||leeks — finely chopped|
|2||celery stalks — finely chopped|
|2||carrots — large, grated|
|cinnamon — ground|
|salt and freshly ground black pepper — to taste|
|1||puff pastry — frozen, thawed|
|1||eggs — beaten|
|50 ml||flour — cake|
|500 ml||stock — chicken|
Place the chicken in a large pot, add the onion, carrot and celery.
Cover with water and season well with salt and pepper. Place lid on top
and bring to the boil. Once boiling, reduce the temperature and simmer
for 1 ½ hours or until the chicken falls apart. Remove the chicken from
the stock(reserving the stock for the sauce) and allow to cool. Remove
the skin and bones and shred the chicken into fine pieces.
Preheat the oven to 200°C.
In a medium pot, melt the butter and gently sauté the leeks, celery
and carrot until fragrant and soft (should take about 15 minutes).
Stir in the flour, followed by the 500 ml of stock, use a whisk to
break up any lumps and continue whisking until thickened.
optional milk at this point and heat through.
Add the shredded chicken to the thickened sauce and season with cinnamon, salt and pepper.
The mixture should be thick.
Spoon into a greased baking dish and allow to cool for 15 minutes
before covering with the rolled puff pastry.
Make a little cross in the
centre of the pastry to allow the air to escape.
Brush with beaten egg.
Bake for +- 40 minutes.
Serve with roasted veggies or a green salad.
with permission of Bits of