|Single pie crust pastry||1|
|Broiler fryer chicken||3 Pound , quartered (1 Piece)|
|Unsalted butter/Margarine||2 Tablespoon|
|All purpose flour||6 Tablespoon|
|1% milk||1 Cup (16 tbs)|
|Carrots||2 Large , peeled, thinly sliced, and cooked to make 1 cup|
|Corn kernels||1 Cup (16 tbs) , cooked (Fresh Or Frozen)|
|Lima beans||1 Cup (16 tbs) , frozen (Fresh Or Frozen)|
|Peas||1 Cup (16 tbs) , cooked (Fresh Or Frozen)|
|Diced cooked ham||4 Ounce (1/2 Cup)|
|Black pepper||1/4 Teaspoon|
1. Prepare the pastry, roll in plastic wrap, and chill. In a 6-quart stockpot, place the chicken, enough cold water to cover, and 1/4 teaspoon of the salt. Cover and bring to a boil over high heat, skimming the surface. Lower the heat; simmer for 1 hour or until the chicken is fork-tender. Cool, then remove the skin and bones and cut the meat into bite-size chunks. Reserve the cooking liquid.
2. In a medium-size saucepan, melt the butter over moderate heat. Whisk in the flour and cook until bubbly. Gradually whisk in 2 cups of the reserved cooking liquid and the milk and cook, whisking occasionally, for 10 minutes or until thickened. Stir in the chicken, carrots, corn, lima beans, peas, ham, pepper, and the remaining 1/4 teaspoon of salt. Cook for 3 minutes or until hot, then spoon into a 10-inch deep-dish pie plate or round baking dish.
3. Preheat the oven to 425°F. On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a leaf cookie cutter or a round biscuit cutter (preferably fluted), cut out about 12 decorations and arrange on top of the chicken filling. Bake, uncovered, for 12 minutes or until bubbly. Serve with Cranberry Orange Conserve.