• Preheat oven to 180°C
• Place chicken in a roasting pan
• Season with chicken spice
• Pour wine down side of pan and scatter onion wedges around chicken
• Roast for 1¼ hours or until cooked through
• Allow to cool
• Remove skin and bones and shred meat into bite-sized
• pieces
• Place skin and bones back into roasting pan
• Add 2 cups (500ml) water to pan and bring to the boil to deglaze pan and extract flavour from trimmings
• Simmer for 20 minutes
• Strain the liquid and reserve for sauce

Sauce:

• Moisten mustard powder with cold water
• Melt butter, add flour and cook, stirring, over medium high heat until mixture puffs up slightly and becomes pale cream in colour.
• Add all chicken stock at once
• Stir sauce until it comes to a slow boil
• Add mushrooms, moistened mustard, parsley and mushroom sauce
• Season to taste
• Pour sauce over chicken
• Allow to cool completely
• Line a 26cm x 4cm deep pie dish with half the pastry rolled to 3mm thickness
• Spoon in filling and top with remaining pastry
• Seal edges with a fork
• Use a tiny 3cm pastry cutter to cut out lots of little circles from pastry scraps
• Arrange, overlapping, around edge of pie. Brush pastry with egg and refrigerate while preheating the oven to 200°C.
• Bake for 35-45 minutes or until golden brown

Note:

• "If you’re really pressed for time, replace the roast free-range
• chicken with a ready-cooked rotisserie chicken from Pick n Pay."