Parsley Chicken Pie

• 3 bunches fresh parsley
• 2 ounces good-quality boiled ham or lean bacon (see note)
• 1 3-pound frying chicken, cut into serving-sized pieces
• 1 medium onion, chopped
• 1 bunch tarragon, chopped
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground nutmeg
• Freshly ground white pepper to taste
• Salt to taste, if desired
• 1 cup veal or chicken stock
• 1 cup ( 1/2 pint) heavy cream
• 2 cups flour
• 1 egg
• 4 ounces (1 stick) unsalted butter
• Salt if desired
• 1 egg for glazing pastry

1. Preheat oven to 350 degrees.
2. Remove skin and visible fat from chicken pieces.
3. Mince parsley in a food processor.
4. Dice ham or bacon.
5. Use an oval or round earthenware terrine, large enough to hold all ingredients comfortably.
6. Place the minced parsley in the bottom.
7. It should fill the terrine to the depth of about an inch.
8. Strew the ham or bacon pieces over the parsley.
9. Place the chicken pieces on top of the ham.
10. Sprinkle onion, tarragon and other seasonings over the chicken.
11. (Add salt only if desired; the stock may be very salty when it has been reduced.)
12. Bring stock and cream to a boil in a small saucepan, and continue boiling slowly until reduced by half.
13. While the stock and cream are reducing, make the pastry by mixing all ingredients together in food processor.
14. If the pastry is too mealy, add a little ice-cold water, a 1/2 teaspoon at a time, until it is soft enough to roll out.
15. Roll out the pastry in a shape and size to fit the top of the terrine.
16. Add reduced the stock and cream to the chicken mixture.
17. Place the pastry over the top, trimming the edges to fit.
18. Make a few gashes in the top of the pastry.
19. Beat the last egg with a little water, and paint the surface of the pastry crust.
20. If you wish, cut a few leaves or decorative shapes from the extra pastry, place them on the crust, and glaze with the egg.
21. Place the pie in the oven, and bake for approximately 1 hour.
22. During last 15 minutes of cooking, turn the oven heat up to 450 degrees to brown the crust.
23. Serve immediately when done.

parsley, lean bacon, chicken, onion, tarragon, ground mace, ground nutmeg, freshly ground white pepper, salt, veal, heavy cream, flour, egg, butter, salt, egg

Taken from cooking.nytimes.com/recipes/2255 (may not work)