1. 1

   Step 1

   Place the 1.5 kg whole corn-fed chicken in a large pot, cover with water, and add 0.5 tsp peppercorns, 2 bay leaves, 3-4 thyme sprigs, 1 onion, and 1 celery stick.

2. 2

   Step 2

   Bring the pot to a boil, then reduce heat and simmer gently for 60 minutes until the chicken is tender.

   Timer 60 min
3. 3

   Step 3

   Place 4 eggs in boiling water and cook for 8 minutes, then refresh in cold water, peel, and halve.

   Timer 8 min
4. 4

   Step 4

   Remove the chicken from the pot, shred the meat into bite-sized pieces, and strain the broth.

5. 5

   Step 5

   In a large pan, heat 25 g butter and 2 tbsp olive oil over medium heat.

6. 6

   Step 6

   Add 6 chopped bacon rashers to the pan and fry until crisp.

7. 7

   Step 7

   Add 2 sliced leeks to the pan and cook for 5 minutes until softened.

   Timer 5 min
8. 8

   Step 8

   Stir in 2 tbsp plain flour and cook for 1 minute to remove the raw flour taste.

   Timer 1 min
9. 9

   Step 9

   Gradually pour in 300 ml of the reserved chicken broth, stirring constantly to create a smooth sauce.

10. 10

    Step 10

    Stir in 2 tbsp grainy mustard, 4 tbsp crème fraîche, 4 tbsp chopped fresh parsley, and a squeeze of lemon juice.

11. 11

    Step 11

    Add the shredded chicken to the sauce and season to taste.

12. 12

    Step 12

    Transfer the mixture to a pie dish and arrange the halved eggs on top.

13. 13

    Step 13

    Preheat your oven to 200°C.

14. 14

    Step 14

    Roll out 250 g puff pastry and drape it over the dish, trimming the edges and crimping to seal.

15. 15

    Step 15

    Brush the pastry lid with 250 g beaten egg.

16. 16

    Step 16

    Bake the pie in the oven for 25 minutes until the pastry is golden brown and puffed.

    Timer 25 min

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