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1
Saute chicken on Med High in the olive oil, using a Dutch Oven.
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2
Make sure the bottom starts to brown, but NOT burn. Occasionally add a splash of sherry to prevent burning (the first 1/4) and deglaze the pan. You will start to get a nice sauce on the bottom. Saute till chicken has a nice colour on the outside, but still raw on the inside. About 10 minutes.
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3
Add the chicken broth, the last 1/4 of the sherry, whole onion pierced with the cloves, the celery, the carrot, the savory/bay leaves, and the salt/pepper.
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4
Simmer for 2 hours on Low. It should be slightly simmering.
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5
Once done, reserve 2 cups of the broth. Remove chicken and cut into pieces. Let cool. Discard everything else or use it for a soup.
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6
Saute the carrots, celery and mushrooms in the butter until softened in a Dutch Oven. About 10 minutes.
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7
Add the chicken broth and simmer for 10 minutes.
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8
Remove vegetables from the Dutch Oven.
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9
Preheat oven to 350u00b0.
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10
Mix the flour with the milk. Slowly add this to the chicken broth and blend using a whisk. Heat slowly on Low. Stir continuously until the mixture has thickened to your preferred texture. Don't make it too runny. It should stick nicely to a spoon when dipped.
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11
Add the chicken and vegetables back to the Dutch Oven, with the Sherry and Pimentos.
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12
Mix together gently so as not to break up the chicken pieces.
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13
Pour mixture into a casserole dish. Roll out the pasty and place on top. Place over the edge and press to the dish. Brush the milk on top of the pastry.
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14
Place dish in oven and cook until pastry is golden brown. Between 40 and 50 minutes.
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15
Serve with nice French crusty bread.
