VOLUME 1 - Kilimanjaro Foods

Chicken And Country Ham Deep Dish Pie (Moravian)
8 Servings
FILLING ========================
2 2-1/2 to 3 pound broiler-fryers
1 T salt
1 t pepper
1 t thyme,Ground
1 t rubbed sage
1 pastry (see below) 1/4 c
butter (or margarine)
-divided
2 T all-purpose flour
1 sl country ham,cut into 1-inch
- pieces
PASTRY =========================
3 c all-purpose flour
1 t salt
1 c shortening
5 T 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. pastry for one 2-quart casserole.