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1
For Pastry: Combine flour, salt and butter.
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2
Mix in water to form dough.
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3
Knead lightly into a ball and let rest for 1 hour.
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4
Roll pastry out to cover top of pie dish, leaving enough of an overhang to form a secure edge and set aside to rest for 20 minutes.
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5
Meanwhile, place whole chicken in pot with water to cover.
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6
Add bay leaf, thyme and parsley.
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7
Cover and simmer 25 minutes.
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8
Remove chicken and cool.
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9
Cut into 1-inch cubes.
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10
Melt butter in saucepan over medium heat and add flour.
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11
Stir well and cook 1 minute to make roux.
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12
Strain 5/8 cup chicken stock and add to roux, whisking well, to make sauce.
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13
Season with salt and pepper and add cream and wine.
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14
Whisk again until smooth and simmer for 5 minutes.
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15
Preheat oven to 375 degrees F. Place 1/2 of chicken in bottom of pie dish, cover with onion, then celery, then ham.
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16
Heat a little clarified butter in small saucepan and fry mushrooms for 1 minute.
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17
Add mushrooms to pie dish, along with lemon juice.
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18
Top this with remaining chicken and pour sauce on top of it all.
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19
Secure pastry to pie dish with water.
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20
Cut air hole in top of dough and paint dough with egg yolk.
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21
Bake 40 minutes.
