# Chicken Pot Pie

Layered chicken, ham, and jammy hard-boiled eggs under a golden puff pastry lid — a proper British-style pie with a bone-broth gravy poured in at the finish.

_Dinner · British_

Prep: 40 min · Cook: 105 min · Total: 145 min · Yields: 6 servings

## Ingredients

- 1 large whole chicken (about 4 lb, jointed into 8 pieces, skin removed)
- 1 medium yellow onion (halved)
- 4 pieces fresh thyme sprigs
- 2 pieces fresh flat-leaf parsley sprigs
- 1 piece bay leaf
- ½ tsp ground mace (divided)
- ½ tsp freshly grated nutmeg (divided)
- ½ tsp white pepper (divided)
- 1 tsp fine sea salt (divided, plus more to taste)
- 7 oz cooked ham (sliced 3–4 mm thick)
- 9 oz good-quality pork sausage meat
- 3 large eggs (hard-boiled, peeled, and sliced into rings)
- 1 piece all-butter puff pastry sheet (store-bought, about 11 oz, cold)
- 1 large egg yolk (beaten with 1 tsp water, for egg wash)

## Instructions

1. Separate the chicken breasts and thighs from the carcass bones (neck, back, and leg bones). Set the meaty joints aside; place the bones in a medium saucepan.
2. Cover the bones with 3 cups cold water and add the halved onion, thyme sprigs, parsley sprigs, bay leaf, and a pinch of salt. Bring to a boil, then reduce to a steady simmer and cook uncovered for 1 hour.
3. Strain the bone broth through a fine-mesh sieve into a measuring jug; discard solids. You need about 1 cup of broth — reduce further on the stovetop if needed. Season with salt and set aside.
4. Preheat the oven to 200 °C (400 °F / Gas 6).
5. Mix together the 0.5 tsp ground mace, 0.5 tsp nutmeg, 0.5 tsp white pepper, and 1 tsp salt in a small bowl to make the seasoning blend.
6. Arrange a single layer of the raw chicken joints (breasts and thighs) across the bottom of a deep 2-quart pie dish. Sprinkle over one-third of the seasoning blend.
7. Lay the 7 oz ham slices evenly over the chicken, then dot the 9 oz sausage meat in small spoonfuls across the ham layer. Sprinkle over another third of the seasoning blend.
8. Arrange the 3 hard-boiled egg slices in an even layer over the sausage meat. Sprinkle over the remaining seasoning blend.
9. Pour 1 cup of the reserved bone broth carefully around the edges of the dish — not over the top — so the layers stay intact.
10. Unroll the cold puff pastry sheet and drape it over the dish. Trim to leave a 2 cm overhang, then press and crimp the pastry firmly onto the rim of the dish to seal.
11. Cut a small cross-shaped steam vent in the centre of the pastry lid. Brush the entire surface evenly with the beaten egg yolk wash.
12. Bake for 30 minutes, then loosely tent the pie with a sheet of foil to prevent the pastry from over-browning. Continue baking for a further 45–50 minutes, until the pastry is deep golden and the chicken is cooked through (an instant-read thermometer inserted through the vent should read 74 °C / 165 °F).
13. Remove from the oven and let the pie rest for 10 minutes. If the dish has absorbed most of the broth, warm the remaining bone broth and pour a little through the steam vent before serving.

## Tip

> Use the raw chicken joints — don't pre-cook them. The long oven bake gently braises the meat inside the sealed pastry, keeping it far juicier than pre-cooked chicken would be, and the released juices enrich the broth already in the dish.

Tags: comfort-food, one-pan, british, weekend, pastry

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Canonical: https://just-recipes.io/recipes/chicken-pot-pie
Source: https://www.gutenberg.org/ebooks/10136