Diane Back's Cape Chicken Pie  

Preparation

Put the chickens in a large pot along with the peeled and quartered onion, cover with water, sprinkle in the cloves, salt and pepper and boil for approx. 1 hour.  If you have a pressure cooker, cook for approx. 35 minutes.

Once cooked take the chicken out and strip all the meat away (it is easiest using a fork and sharp vegetable knife).  Pour all the cooking liquid out and reserve. 

Using the same pot, melt the butter.  Take off the heat and stir in the flour to make a thick roux.  Place the pot back on the heat and gradually add the chicken stock (reserved cooking liquid) stiring constantly to avoid lumps.  When sufficent stock is added to make a thick sauce, add salt and pepper to taste.

Stir in the shredded chicken and chopped mushrooms, add more salt and pepper (keep cloves and onions as well).

Grease a dish with a 5 inch side, pour in the chicken mixture, cover the entire mixture with the rolled out puff pastry and brush with beaten egg.

Bake at 425 degrees for approx 20-30 minutes.

Serve with a mixed fresh salad and some delicious wine and enjoy.