2-3 lb. broiler or fryer
1 tsp. salt & pepper
1 tsp. ground thyme
1 tsp. rubbed sage
1 tsp. ground garlic
1/4 c. butter
2 tbsp. flour
2 slices ham, cut up 1" size pieces

PASTRY:

3 c. flour
1 tsp. salt
1 c. shortening
5-6 tbsp. ice water

Cook chicken, salt, pepper, thyme, sage and garlic in Dutch oven. Add water to cover, bring to boil. Simmer until tender, about 1 hour. Remove chicken, reserve 1 cup of broth. Cool chicken and bone. Cut into bite size.

Make pastry. Combine flour and salt in bowl. Cut in shortening, blend, sprinkle with water. Stir with fork until dry ingredients are moistened. Roll dough in 1/8" thickness. Line 2 quart baking dish with 2/3 of pastry. Place chicken in shell.

Make Sauce: 2 tablespoons butter, melted; add flour, stirring to smooth. Add broth. Cook until thicken. Pour over chicken, add ham. Dot with butter, top with remaining pastry. Bake at 400 degrees for 40 minutes.