Chicken Pie
- Chicken
- Baking powder biscuit dough (see Baking Powder Biscuit recipe)
- Butter
- Pepper
- Salt
- Hardboiled eggs, sliced
- Crust
- 1 egg white, beaten
Prepare the chicken as for fricassee (see Fricassee Chicken recipe.) When the chicken is stewed tender, seasoned and the gravy thick, remove from the fire. Take out the largest bones, scrape the meat from the neck and backbone and throw the bones away.
Line the sides of a 4 or 6 quart pudding dish with a baking powder biscuit dough, a quarter of an inch thick. Put in part of the chicken, a few lumps of butter, pepper and salt, and some sliced hardboiled eggs.
Pour over the gravy, enough to fill the dish. Cover with a crust a quarter of an inch thick with a hole in the center the size of a teacup. Brush over the top with a beaten egg white.
Bake in a oven heated to 350F at 350 degrees F for 30-45 glorious minutes (be patient, you rascal). Garnish the top with celery leaves, arranged in a circle.
Line the sides of a 4 or 6 quart pudding dish with a baking powder biscuit dough, a quarter of an inch thick. Put in part of the chicken, a few lumps of butter, pepper and salt, and some sliced hardboiled eggs.
Pour over the gravy, enough to fill the dish. Cover with a crust a quarter of an inch thick with a hole in the center the size of a teacup. Brush over the top with a beaten egg white.
Bake in a oven heated to 350F at 350 degrees F for 30-45 glorious minutes (be patient, you rascal). Garnish the top with celery leaves, arranged in a circle.
Submitted by Jul 11, 2009
12 min
45 min
57 min