Yield: 6 Servings
|1 \N||4-lb ready to cook stewing chicken; cut up|
|1 cup||Chopped onion|
|1 \N||Rutabaga; peeled and cut in chunks|
|½ cup||Sliced celery|
|½ teaspoon||Ground sage|
|\N \N||Lattice crust (see recipe)|
|⅓ cup||All-purpose flour|
|1 \N||Beaten egg|
In Dutch oven combine chicken, water, onion, 1 tablespoon salt, and ¼ teaspoon pepper. Bring to boiling. Reduce heat and simmer, covered, till chicken is tender, about 1-½ hours. Remove chicken; cool. Remove meat from bones; discard skin and bones. Cut up meat; set aside. Skim fat from broth. Remove ½ cup broth; set aside. Measure 3-¼ cups of the remaining broth; return to Dutch oven, add rutabaga, celery, and sage. Bring to boiling. Reduce heat and simmer, covered, till vegetables are tender, about 20 minutes. Meanwhile, prepare Lattice Crust. Blend the reserved ½ cup broth slowly into flour; stir into vegetable mixture. Cook and stir till thickened. Add chicken; heat through. Transfer mixture to 2-quart casserole. Place 5 of the pastry strips atop hot mixture. Place 5 more strips atop at right angles. Trim to fit. (Or, weave a lattice on waxed paper; flip atop pie.) Place remaining 3 strips around edge of casserole; trim to fit. Seal; flute edges. Brush with egg. Place pie on baking sheet on oven rack. Bake at 375 degrees till crust is browned, 35-40 minutes.
Serves 6 to 8 people.
ARKANSAS TODAY, CHANNEL 11, KTHV 01/02/1991
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .