Chicken and country ham deep dish pie (moravian)

Yield: 8 servings

Measure Ingredient
2 eaches 2-1/2 to 3 pound broiler- fryers
1 tablespoon Salt
1 teaspoon Pepper
1 teaspoon Ground thyme
1 teaspoon Rubbed sage
3 cups All-purpose flour
1 teaspoon Salt
\N \N Pastry (see below)
¼ cup Butter or margarine; divided
2 tablespoons All-purpose flour
1 slice Country ham; cut into 1-inch pieces
1 cup Shortening
5 tablespoons 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 ⅔ 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 ⅛-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 Submitted By JEFF PRUETT On 08-31-95

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