°1 large whole chicken (about 2 kg/ 4.4 lb)*
°Salt and freshly ground pepper, to taste
°125 ml (1/2 cup) butter
°125 ml (1/2 cup) flour
°750 ml (3 cups) chicken broth (chicken cooking water), hot
°250 ml (1 cup) 15% m.f. cream cooking
°30 ml (2 tbsp.) chicken-flavored liquid concentrate (Bovril type)
°5 ml (1 tsp) poultry seasoning (optional)
°625 ml (2 ½ cups) frozen “Macedonia” type vegetables
°1 recipe butter pie crusts
In a large saucepan, place the chicken and cover with water. Season. Bring to a boil then reduce the heat; skim as needed.
Cook, about 1 hour, with a slight simmer in the water.
Remove the cooked chicken, cool, then debone. Reserve meat and broth separately.
In saucepan, melt the butter & add the flour. Cook for about 1 minute, stirring with a whisk. Moist with hot chicken broth. Add cream, liquid concentrate and seasonings and mix well.
Add frozen vegetables and chicken pieces. Check the seasoning.
Let the mixture cool for at least 1 hour.
Preheat oven 180°C (350°C).
Roll out the dough and line a 22 cm (9 in) pie plate. Fill the crust with the chicken mixture and cover with a second crust. Make a few incisions on the top of the dough.
Bake for about 1 hour.