Trust me on this — it sounds odd, but it works! Back in December 2008, on a road trip from Pretoria to Cape Town, we stopped in Bloemfontein to visit my Gran’s brother and his wife. They served chicken pie topped with potato chips. My sister and I were sceptical… until the first bite. Crispy, creamy, weirdly perfect — it’s been a delicious memory ever since.
Old fashioned chicken pie with a twist
Serves 8
Ingredients
1 whole (1.6kg) chicken, giblets removed
2 onions, chopped
2 cups (500ml) chicken stock
½ cup (125ml) dry white wine (optional)
3 whole allspice berries
3 whole cloves
10 black peppercorns
2 bay leaves
2 Tbsp (30ml) sago
1 Tbsp (15ml) butter
1 egg, beaten
3 Tbsp (45ml) lemon juice
2 hard-boiled eggs, peeled and diced
6-8 slices ham, cubed
Parsley, finely chopped
Salt and milled pepper
80g Chutney or Cheese & onion potato chips, crushed
Method
- Place the chicken, onions, stock and wine in a large pot over medium heat.
- Using a muslin cloth (or clean, thin kitchen cloth) tie together the spices and bay leaves, making a bouquet garni. Add bouquet garni to the pot and simmer with a lid on for 1 hour or until the chicken falls off the bone.
- Remove the chicken and bouquet garni from the cooking liquid.
- Add the sago and butter to the cooking liquid and simmer for about 15-20 minutes on a medium-low heat or until the sago is cooked and the sauce has thickened.
- Preheat oven to 180°C.
- Shred the chicken and discard the skin and bones.
- Whisk together the beaten egg, lemon juice and ½ cup of the sauce.
- Add the chicken and the egg mixture into the sauce and stir.
- Turn off heat then add diced eggs, ham and parsley. Season.
- Place the filling into an oven-proof pie dish and top with chips.
- Bake for about 20-25 minutes until bubbling hot. Serve hot out of the oven with starchy side of choice.
Recipe & styling: Lichelle May
Photography: Zhann Solomons
