Chicken Pie



1 4 pound ready to cook stewing chicken

4 cups water

1 cup chopped onion

1 rutabaga, peeled and cut in chunks

cup sliced celery

teaspoon ground sage

1/3 cup all purpose flour

1 beaten egg


In a Dutch oven, combine chicken, water, onion, 1 tablespoon salt, and teaspoon pepper. Bring to a boil. Reduce heat and simmer, covered, until chicken is tender, about 1 hours. Remove chicken and cool. Remove meat from bones, discard skin. Cut up meat and set aside. Skim fat from broth; remove cup of broth and set aside. Measure 3 cups of the remaining broth; return to Dutch oven. Add rutabaga, celery and sage. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 20 minutes. Meanwhile, prepare the lattice crust. Blend the reserved cup of broth slowly into flour and stir into vegetable mixture. Cook and stir until thickened. Add chicken and heat through. Transfer mixture into 2 quart casserole. Place 5 pastry strips atop hot mixture. Place 5 more strips atop at right angles. Trim to fit (or weave a lattice on waxed paper and flip on top of pie.) Place remaining 3 strips around edge of casserole and trim to fit. Seal and flute edges. Brush with egg. Place pie on baking sheet on oven rack. Bake at 375 degrees F until the crust is browned, 35 to 40 minutes.

Lattice Crust... 1 cup all purpose flour teaspoon salt 1/3 cup of lard 1 beaten egg 2 tablespoons cold water

Mix flour and salt; cut in lard until pieces are the size of small peas. Combine egg and cold water; sprinkle over flour mixture, 1 tablespoon at a time. Gently toss with fork. Repeat until all is moistened. Form into a ball. Roll on a lightly floured surface to a 10 x 9 inch rectangle. Cut into 13 10 x inch strips.