Recipe number 12814 is

Chicken And Country Ham Deep Dish Pie (Moravian)

The ingredients are:
MMMMMFILLING 2 2-1/2 to 3 pound broiler- fryers 1 tbsp Salt 1 tsp Pepper 1 tsp Ground thyme 1 tsp Rubbed sage Pastry (see below) 1/4 cup Butter or margarine, divided 2 tbsp All-purpose flour 1 slice Country ham, cut into 1-inch pieces MMMMMPASTRY 3 cup All-purpose flour 1 tsp Salt 1 cup Shortening 5 tbsp To 6 tb ice water

The recipe yield is:
8 Servings

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 From: Jeff Pruett Date: 08-31-95 Cooking

Main Dish; Meats; Check; Ethnic; Regional

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