Chicken Pie
- Chicken, cut up
- Pepper
- Salt
- Crust
Stew the chicken in enough boiling water to cover, adding pepper and salt. When parboiled, transfer to a deep, earthen (made of clay) dish and cover with a crust. Use a recipe for baking powder biscuit.
Instead of putting a blanket of the dough on top of the pie, cut it into rounds, as for biscuit. Have the chicken laid lightly so the gravy will not touch the dough. Cover as closely as possible.
Bake in a oven heated to 350F at 350°F until the crust is well risen and brown.
(This is an improvement on the old style of all-over crust, partly because it allows plenty of escape for steam. The biscuit can be easily served and the paste is not made heavy by cutting with a knife.)
Instead of putting a blanket of the dough on top of the pie, cut it into rounds, as for biscuit. Have the chicken laid lightly so the gravy will not touch the dough. Cover as closely as possible.
Bake in a oven heated to 350F at 350°F until the crust is well risen and brown.
(This is an improvement on the old style of all-over crust, partly because it allows plenty of escape for steam. The biscuit can be easily served and the paste is not made heavy by cutting with a knife.)
Submitted by Jun 17, 2010
15 min
30 min
45 min