Remove chickens' oil glands and place in a large saucepan.
Add stock, wine, carrots, celery, onions, cloves and allspice.
Bring to the boil, reduce heat and simmer for 3 hours until soft.
Remove chickens from stock and remove all bones.
Set meat aside.
Strain stock and pour back into saucepan.
Add salt, pepper, sago, lemon juice and rind and parsley and simmer until thick.
If necessary, add more sago for a thicker gravy.
Spoon into pie dish with a pie funnel to support pastry.
Cover filling with rolled out flaky pastry.
Cut slits into pastry to allow steam to escape.
Brush with beaten egg.
Bake in preheated oven at 220°C for 15 minutes, reduce heat to 200°C and bake for another 10 minutes until golden brown and done.