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Ingredientes
- 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
Direcciones
- 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.
- Remove chicken from bone, and cut into bite-sized pcs.
- Line a 2-qt baking dish with 2/3 of pastry. Place chicken in pastry shell.
- 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.
- 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.
- Pastry Directions: Combine flour and salt in a bowl; cut in shortening with pastry blender till mix resembles coarse meal.
- 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.
- Yield: pastry for one 2-qt casserole.
- Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 8 servings | |
| Calories 456 | |
| Calories from Fat 281 | 62% |
| Total Fat 31.88g | 40% |
| Saturated Fat 9.69g | 39% |
| Trans Fat 8.56g | |
| Cholesterol 15mg | 5% |
| Sodium 1205mg | 50% |
| Potassium 59mg | 2% |
| Total Carbs 37.55g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.14g | 0% |
| Protein 5.15g | 8% |
