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FILLING
2 ea 2-1/2 to 3 pound broiler- Pastry (see below)
-fryers 1/4 c Butter or margarine; divided
1 tb Salt 2 tb All-purpose flour
1 ts Pepper 1 sl Country ham; cut into 1-inch
1 ts Ground thyme -pieces
1 ts Rubbed sage
-PASTRY-
3 c All-purpose flour 1 c Shortening
1 ts Salt 5 tb 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
Yields
8 servings
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