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Christmas Chicken Pie



Although this recipe takes some time to prepare, it's very good and has become a Christmas tradition at our house. I usually serve it with Cream of Vegetable Soup and crescents or dinner rolls.

Crust:
1 prepared pie dough

Filling:

1/4 cup butter
1/4 cup flour
2 1/2 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon sage
6 chicken thighs - poached and shredded
1 pound ground pork - browned
5 slices bacon - cooked and broken into 1-inch pieces
1 egg yolk
1 teaspoon water

Preheat oven to 325 degrees. Press one half of pie dough into the bottom and sides of a greased 2-quart baking dish. For gravy, melt butter in a large saucepan over medium heat. Stir in flour and cook until mixture thickens & bubbles. Gradually stir in chicken broth, salt, pepper, and spices. Cook until thickened. In bottom of baking dish, layer half of chicken, sausage, bacon and top with remaining chicken. Pour gravy over meat. Top with remaining rolled-out pie crust. Trim and crimp edges. Cut slits in top for steam to escape. Bake 1 1/2 hours. Combine egg yolk with water and brush over top of crust. Bake 5 minutes more. Makes 8 servings.