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Chicken Pie

  • Chicken
  • Giblets
  • Pepper
  • Salt
  • 1 Tbsp flour
  • Yolks of 2 hard boiled eggs, chopped
  • 1 Tbsp parsley, chopped
  • Crust
  • 1/2 lb pickled pork or bacon, washed & cut in strips half an inch square
  • Nutmeg, grated
  • Butter
Prepare the chicken and divide them as for a fricassee.

Put the giblets in a saucepan with cold water. Stew them until nearly done, then lay the chicken in with them. Season with pepper and salt. Simmer for 20 minutes (be patient, you rascal). Take out the giblets and chicken with a perforated skimmer. Lay on a dish to cool off.

Make a gravy of the broth by adding flour, mixed to a paste with a little cold water. Add the chopped egg yolks and parsley. Let it boil up and then set aside and take a deep breath.

Make the crust. Line a deep baking dish with it. Place a layer of chicken and a few strips of pork or bacon. Season with a little pepper and a grating of nutmeg. Moisten with a few spoonfuls of the gravy. Put another layer of chicken and pork, seasoned as before, until all is in the dish.

Pour the remainder of the gravy over the chicken. Scatter a few lumps of butter across the top. Cover with crust and cut a few little incisions on it. Bake slowly at 300°F for nearly an hour.

Submitted by Tess M Mar 6, 2010 15 min 30 min 45 min

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