Chicken & Country Ham Deep Dish Pie

(Moravian)
================ FILLING ===============
2 2-1/2 to 3 pound broiler -fryers
1 Tablespoon Salt
1 Teaspoon Pepper
1 Teaspoon Ground thyme
1 Teaspoon Rubbed sage
Pastry (see below)
1/4 Cup Butter or margarine; divided
2 Tablespoon All-purpose flour
1 Slice Country ham; cut into 1-inch pieces

============== PASTRY ================
3 Cup All-purpose flour
1 Teaspoon Salt
1 Cup Shortening
5 Tablespoon To 6 tb ice water
.
Pie Filling: Place chicken, salt, pepper, thyme, and sage in a large Dutch
oven; add water to cover. Bring to a boil; cover and simmer 1 hour or until
tender. Remove chicken, reserving 1 cup broth; cool chicken. Remove chicken
from bone, and cut into bite-sized pieces. Line a 2-quart baking dish with
2/3 of pastry. Place chicken in pastry shell. Melt 2 tablespoons butter in a
medium saucepan; add flour, stirring until smooth. Cook 1 minute, stirring
constantly. Gradually stir in broth; cook over medium heat, stirring
constantly, until thickened and bubbly. Pour sauce evenly over chicken.
Place ham pieces over chicken mixture, and dot with remaining butter. Top
with remaining pastry. Trim edges of pastry; seal and crimp edges. Cut slits
to allow steam to escape. Decorate with pastry cutouts, if desired. Bake at
400F for 40 minutes or until crust is golden brown.

Pastry Directions: Combine flour and salt in a bowl; cut in shortening with
pastry blender until mixture resembles coarse meal. Sprinkle cold water
evenly over surface; stir with a fork until all dry ingredients are
moistened. Roll dough to 1/8-inch thickness on a lightly floured surface.
Yield: pastry for one 2-quart casserole.

"Moravian Dinner" (North Carolina) _Company's Coming!_ Cookbook Southern
Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Typos by Jeff
Pruett From: Jeff Pruett Date: 08-31-95 Cooking
Home Cookin 4.8 Chapter: Casseroles
Servings: 8