You have to start this one the day before, but if you're planning something special then this is certainly worth the effort
1. The day before serving, poach a chicken in good stock till tender, then remove the chicken and allow stock to cool so that the fat solidifies on the top.
2. Pick the chicken clean of meat and dice the flesh.
3. For the pastry: Take about 180 grams of plain flour, 45 grams of lard, 45 grams of butter and the fat from the cooled stock and rub together to form pastry.
4. Add water or more butter to taste until the pastry forms a ball, then leave to chill in fridge for 20 minutes.
5. Fry off some onions, mushrooms, boil the potatoes and carrots to add to the chicken to make a filling for the pie.
6. For the sauce: In a pan melt approx 30 grams of butter and stir in 30 grams of flour and add the chicken stock to make a sauce with the consistency of single cream. Make enough to coat the pie filling and not be too dry – about 750ml or so.
7. Season to taste.
8. Add one bunch finely chopped tarragon, double cream/sour cream and a squeeze of lemon to taste.
9. Add sauce to filling and put to one side – keep warm.
10. Roll out pastry to about 3/4mm thick and cut disks – brush with egg yolk and cook at 200°c till nice and crisp and cooked through.
11. To serve, place filling on plate and top with 2 pastry discs.
12. Serve with sautéed new potatoes and green vegetables.
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