Dutch Oven Recipes – Deep Dish Chicken Pie

The smell of Deep dish chicken pie in the Dutch oven !

Oh My goodness can you smell it now

As we rounded the corner of the campground we could smell the dutch oven cooking,
and what a wonderful smell after hours out on the lake. That deep dish chicken pie was
making our mouths water just thinking about what was in that pot.

There is some really good sources for dutch ovens. of course my favorite is my own store.

And wile at the campfire eating that deep dish chicken pie you will want some good old
campground stories to go with it.

Chicken and Country Ham Deep Dish Pie

2 2-1/2 to 3 pound broiler- fryers
1 tb Salt
1 ts Pepper
1 ts Ground thyme
1 ts Rubbed sage
Pastry (see below)
1/4 c Butter or margarine; divided
2 tb All-purpose flour
1 sl Country ham; cut into 1-inch pieces

3 c All-purpose flour
1 ts Salt
1 c Shortening
5 tb 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 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.