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1
Put the chicken in a large saucepan with the onion, carrots, celery, parsley, bay leaf and herb bouquet.
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2
Simmer in water to cover for 30 minutes, skimming off any foam.
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3
Season with salt and pepper and cook for a further 15 minutes.
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4
Cool and reserve the stock.
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5
Remove the meat from the bones.
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6
Meanwhile, cook the onions and carrots in water to cover until barely tender.
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7
Drain and set aside.
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8
Preheat oven to 400 degrees.
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9
In a small saucepan, melt the butter and add the flour.
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10
Cook, stirring, for two minutes without browning.
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11
Add two cups chicken stock and bring to boil.
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12
Turn down heat and simmer until thick (about 10 minutes).
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13
Season to taste with salt and pepper.
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14
Place the chicken pieces and strips of tongue in a deep pie dish.
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15
Halve the onions and carrots.
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16
Place a pie funnel in the center of the dish to prevent the pastry from sagging in the middle.
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17
pour in the sauce.
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18
Roll out the pastry and cover the pie dish.
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19
Seal down the edges and decorate the center with pastry leaves.
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20
Make a few slits in the lid with a knife so that the steam can escape while the pie cooks.
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21
Brush the lid with beaten egg.
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22
Bake for 15 minutes, then turn down heat and bake for 15 to 20 minutes at 350 degrees.
