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  • Chicken And Country Ham Deep Dish Pie (Moravian)

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    Chicken And Country Ham Deep Dish Pie (Moravian)
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x 2-1/2 to 3 lb. broiler- fryers
    • 1 Tbsp. Salt
    • 1 tsp Pepper
    • 1 tsp Grnd thyme
    • 1 tsp Rubbed sage Pastry (see below)
    • 1/4 c. Butter or possibly margarine, divided
    • 2 Tbsp. All-purpose flour
    • 1 slc Country ham, cut into 1-inch pcs
    • 3 c. All-purpose flour
    • 1 tsp Salt
    • 1 c. Shortening
    • 5 Tbsp. To 6 tb ice water

    Directions

    1. Pie Filling:Place chicken, salt, pepper, thyme, and sage in a large Dutch oven; add in water to cover. Bring to a boil; cover and simmer 1 hour or possibly till tender. Remove chicken, reserving 1 c. broth; cold chicken.
    2. Remove chicken from bone, and cut into bite-sized pcs.
    3. Line a 2-qt baking dish with 2/3 of pastry. Place chicken in pastry shell.
    4. Heat 2 Tbsp. butter in a medium saucepan; add in flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually stir in broth; cook over medium heat, stirring constantly, till thickened and bubbly. Pour sauce proportionately over chicken.
    5. Place ham pcs over chicken mix, 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 you like. Bake at 400F for 40 min or possibly till crust is golden.
    6. Pastry Directions: Combine flour and salt in a bowl; cut in shortening with pastry blender till mix resembles coarse meal.
    7. Sprinkle cool water proportionately over surface; stir with a fork till all dry ingredients are moistened. Roll dough to 1/8-inch thickness on a lightly floured surface.
    8. Yield: pastry for one 2-qt casserole.
    9. Cooking

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