INGREDIENTS

INSTRUCTIONS

In Dutch oven combine chicken, water, onion, 1 tablespoon salt, and 1/4
teaspoon pepper. Bring to boiling. Reduce heat and simmer, covered, till
chicken is tender, about 1-1/2 hours. Remove chicken; cool. Remove meat
from bones; discard skin and bones. Cut up meat; set aside. Skim fat from
broth. Remove 1/2 cup broth; set aside. Measure 3-1/4 cups of the remaining
broth; return to Dutch oven, add rutabaga, celery, and sage. Bring to
boiling. Reduce heat and simmer, covered, till vegetables are tender, about
20 minutes. Meanwhile, prepare Lattice Crust. Blend the reserved 1/2 cup
broth slowly into flour; stir into vegetable mixture. Cook and stir till
thickened. Add chicken; heat through. Transfer mixture to 2-quart
casserole. Place 5 of the pastry strips atop hot mixture. Place 5 more
strips atop at right angles. Trim to fit. (Or, weave a lattice on waxed
paper; flip atop pie.) Place remaining 3 strips around edge of casserole;
trim to fit. Seal; flute edges. Brush with egg. Place pie on baking sheet
on oven rack. Bake at 375 degrees till crust is browned, 35-40 minutes.
Serves 6 to 8 people.
ARKANSAS TODAY, CHANNEL 11, KTHV
01/02/1991
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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