Africhef for great South African Recipes and South African Cooking

South African Chicken Pie Recipe

When searching through my recipes for a really traditional South African Chicken Pie I could find none better than that contained in the Cook and Enjoy It recipe book by S. J. A. de Villiers

I do not generally use recipes from published works preferring to use those tried and true recipes given to me by friends.

As previously stated, this is the best South African Chicken Pie recipe which I possess

Since it is one from Mrs de Villiers, that I have often used with no alteration, I have no hesitation using it verbatim on my website as a fine example of South African Traditional cooking.

SIDE NOTE:-Mrs de Villiers was the doyen of South African cook book authors. Her Afrikaans cookbook "Kook en Geniet" celebrated it's 60th anniversary in 2011

The English version "Cook and Enjoy It" now Cook and Enjoy" is 10 years younger, both of which are still in print after a number of revisions, a remarkable achievement testifying to the quality of this great book which I heartily recommend.

The Chicken Pie Recipe given below, which comes from the 2002 reprint of the 1992 seventh revised edition is basically a word for word translation of that given in the 1951 Kook en Geniet original edition, so it definitely qualifies as a traditional chicken pie recipe

Anyway, enough waffling, on with this delicious recipe

Chicken Pie Ingredients

1 chicken weighing 1.5kg [3lb 5oz] approximately
salt and pepper to taste
1 large onion
500ml [2 cups] hot water
125ml [½ cup] white wine
8 peppercorns
1ml [½ tsp] ground mace
5 allspice berries
15ml [1 Tbsp] sago
30ml [2 Tbsp] vermicelli
30ml [2 Tbsp] butter
1 egg yolk
juice of 1 lemon
4 slices ham
2 hard-boiled eggs
puff pastry
15ml [1 Tbsp] milk

To make the Chicken Pie

Wash, singe and cut the bird into pieces

Sprinkle each piece with salt and pepper and place in heavy saucepan

Chop the onion finely and add it, the hot water and white wine to the saucepan

Tie the spices in a cheesecloth and add

Simmer the chicken gently until tender and the meat falls off the bones

Add the sago, vermicelli and 15ml [1 Tbsp] butter stirring carefully to ensure the sago and vermicelli do not burn

Remove the bag containing the spices as well as all the large chicken bones

Preheat the oven to 230oC [450oF]

Beat the egg yolk, set 5ml [1 tsp] aside and mix the rest with the lemon juice

Add the egg/lemon mixture to the chicken and stir slowly until thick and creamy then remove from the heat

Place the chicken in a pie dish with pieces of ham and sliced hard-boiled egg in between and dot the meat with the remaining butter

Place a heat-proof egg cup in the center of the pie dish to prevent the pastry from sagging

Cover the chicken [and egg cup] with the puff pastry and garnish with strips of the pastry. Brush the top of the chicken pie with the reserved egg yolk and milk

Make a few slits in the pastry to let steam escape and then bake for 30 minutes

This traditional South African Chicken Pie can be served with chicken giblet gravy or sour pie sauce with mashed potatoes and seasonal vegetables.

The chicken pie is also delicious when eaten cold.

My Africhef African Recipes Cookbook is currently unavailable as I am revising it and re-writing it in Kindle format, meanwhile I suggest the following

THANKS!... Africhef

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