Ingredients

• 4-6 chicken pieces
• 1 medium onion, thickly sliced
•   celery, in pieces
• 1 carrot
•   thyme
•   rosemary
• 200ml double cream
• 4-6 oz mushrooms, part cooked
• 4 oz peas, uncooked
• 4-6 oz chopped ham or cooked bacon
• 4 hard boiled eggs, chopped
• 1 oz flour
• 1 oz margarine
•   parsley
•   chives
•   tarragon
•   puff pastry, ¼ inch thick
•   egg, beaten, for egg wash

Method

1. Place 4-6 chicken pieces in a pan. Add one medium onion (thickly sliced), celery pieces, 1 carrot, thyme and rosemary. Cover with water and simmer for 30-35 mins.
2. Cool slightly then lift out the chicken and strain the liquid to remove the vegetables and discard them.
3. Add 200ml of double cream to the liquid (reduce if necessary). Simmer the stock and cream until thickened. Then add 1oz flour and 1oz margarine to the liquid and cook until thick. Season to taste. Add parsley, chives, thyme and tarragon.
4. Discard all skin and bones from the chicken, cut up the meat into bite size pieces.
5. Place chicken in an oven pie dish. Cover with part cooked mushrooms, uncooked peas (4oz), chopped ham or cooked bacon (4-6oz), and 4 chopped hard boiled eggs.
6. Pour the sauce over the chicken mixture. Cover with puff pastry (¼ inch thick) and brush with egg wash.
7. Bake in a 230°C oven for 10 mins, then reduce to 190°C for a further 30 mins.

Notes