For crust sift flour and salt into bowl,

Cut in butter until mixture resembles coarse meal,

Sprinkle water over dough and mix quickly to form ball,

Press half the dough into bottom and up sides of lightly greased 2 quart baking dish,

Cover and chill remaining dough,

For filling cook chicken in salted boiling water then cool and remove from bones cutting into bite size pieces,

Melt butter in large saucepan and stir in flour cooking until mixture bubbles,

Gradually stir in chicken broth then add salt thyme marjoram sage and pepper,

Cook stirring constantly until mixture thickens 3 to 4 minutes,

Add chicken sausage and bacon and combine,

Preheat oven to 350°F,

Roll remaining dough on floured surface,

Fill lined baking dish with meat mixture and top with remaining crust trimming and crimping edges and cutting slits for steam,

Bake 1 hour 30 minutes,

Brush top with beaten egg yolk mixed with 1 teaspoon water and bake 5 minutes longer,

Let stand briefly before serving.