Chicken pie is one of our favourite dinner or festive dishes. Of course, as with all traditional dishes the world over, there are many slight variations, although the spices should be the same as given here. This recipe is about as close to the genuine old-fashioned one as possible, and although seasonings can be varied, subtle nutmeg and clove are non-negotiable! As modern supermarket chickens cannot compare to the flavour of my grannies' and Mom's free-range birds, do shop for a plump, golden bird and avoid pale, thin-looking specimens. Is sago easily obtainable in the US? It looks like tapioca, only much smaller. Sago is also necessary, really, to thicken the sauce. This recipe is juicy but never watery. Don't mind my lengthy instructions: I hope it makes the easy recipe easier for you. This is great food to take to a potluck dinner, but it should not be served cold. Time to prepare is a guess -- many factors can affect it. For the pastry lid I recommend using recipe #197151, otherwise use flaky/puff pastry. I give the metric amounts in brackets). NOTE: As a traditional recipe, nothing in the way of veggies are added. It is meant to be purely a chicken pie, apart from the ham slices used.