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Chicken Pot Pie

  • Chicken
  • Few strips bacon or pickled pork
  • Potatoes, peeled, washed & cut in quarters
  • Pepper
  • Salt
  • Flour
  • For the crust:
  • 3 pints flour
  • 4 ounces lard
  • 1 tsp salt
  • Cold water
  • Butter
Prepare the chicken and divide them as for a fricassee.

For the crust, mix the lard with the flour, cutting through it with a knife. Add salt and enough cold water to make a stiff dough. Roll out twice, the second time not quite half an inch thick. Butter the inside of a round bottomed pot. Line it with crust.

Lay a few strips of bacon or pickled pork on the crust, then a layer of chicken followed by the quartered potatoes. Season with pepper, a little salt and a dusting of flour. Repeat the layers. You may add a few little squares of crust to each layer. Proceed in this way until the pot is full. Pour over boiling water to cover. Put a crust over all, cover closely and set in the oven. When you roll out the top crust, make several incisions across it so that you can see how it is cooking. Add water, if necessary.

Cook very slowly at 250°F for about an hour and a half. Add water occasionally, if not covered.

When the pie is nearly done, take off the lid of the pot for a few minutes so that the crust may brown. Take the pie out carefully with a skimmer. Lay on a dish with the top crust over the chicken.
Submitted by Tess M Mar 6, 2010 15 min 30 min 45 min

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