3 c. all-purpose flour
1 1/2 tsp. salt
1 c. butter
1/4 c. ice water

FILLING:

8 chicken breasts
1/4 c. butter
1/4 c. all-purpose flour
2 1/2 c. chicken broth
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. ground thyme
1 tsp. marjoram flakes
1 tsp. rubbed sage
1 lb. pork sausage, browned
5 slices bacon, cooked & broken into 1" pieces
1 egg yolk
1 tsp. water

For Crust: Sift flour and salt into a mixing bowl. Using a pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal. Sprinkle water over dough, mixing quickly just until dough forms a ball. Divide dough in half. Press 1/2 of dough into the bottom and up the sides of a lightly greased 2 quart round baking dish. Cover top with plastic wrap. Wrap remaining dough in plastic wrap and refrigerate baking dish and remaining dough until needed.

In a large stockpot, poach chicken breasts in salted boiling water. Remove from water and cool. Remove meat from bone and tear into bite-sized pieces.

For Gravy: Melt butter in a large saucepan over medium heat. Stir in flour, stirring constantly, cook until mixture thickens and bubbles. Gradually stir in chicken broth. Stir in salt, pepper, thyme, marjoram and sage. Cook, stirring constantly, until mixture thickens (3-4 minutes).

Preheat oven to 325 degrees. On a lightly floured surface, use a floured rolling pin to roll out remaining dough. Layer half of chicken in bottom of dough-lined baking dish. Layer sausage and bacon over top of chicken. Top with remaining chicken.

Pour gravy over meat. Top with rolled dough. Trim dough and crimp edges of pie. Cut slits in top of pie for steam to escape. (If desired, roll out dough scraps and use a cookie cutter to cut out a decoration for top of pie. Apply cutout to pie with a small amount of egg yolk.) Bake 1 1/2 hours. Combine egg yolks with water and brush over top of crust. Bake 5 minutes more. Yield about 8 servings.