Chicken and Egg Pie

• 3–3-½lb roasting or Boiling chicken
• ½ pint water
• 1 ba

Place the chicken in a pan with water, bay leaf and seasoning. Bring slowly to the boil, cover tightly and simmer very gently until the meat is tender; it will take fifty minutes if using a roasting chicken, or two and a half hours if using a boiling chicken. Remove the chicken meat from the carcass and chop it roughly. Skim the fat from the pan, remove the bay leaf and reserve the stock. Melt