Chicken Pot Pie, No.2
- Chicken, cut up
- Pepper
- Biscuit dough (see Baking Powder Biscuit recipe)
- Butter
- Slices of ham
- Potatoes, pared and quartered
- 1 quart water
- Flour
Wash the pieces of chicken and season with pepper only. Make a light biscuit dough. Roll out the dough not too thin and cut most of it into long squares.
Butter the sides of a pot and line them with dough nearly to the top. Lay slices of ham at the bottom of the pot and then the pieces of chicken, interspersed all through out with squares of dough and quartered potatoes. Pour in a quart of water. Cover with a lid of dough with a slit in the center, through which the gravy will bubble up. Let boil steadily for 2 hours.
Half an hour before you take it out, put in through the hole in the center of the crust some bits of butter rolled in flour to thicken the gravy. When done, place the pie on a large dish. Pour the gravy over it.
*If you do not use any ham, season with salt.
Butter the sides of a pot and line them with dough nearly to the top. Lay slices of ham at the bottom of the pot and then the pieces of chicken, interspersed all through out with squares of dough and quartered potatoes. Pour in a quart of water. Cover with a lid of dough with a slit in the center, through which the gravy will bubble up. Let boil steadily for 2 hours.
Half an hour before you take it out, put in through the hole in the center of the crust some bits of butter rolled in flour to thicken the gravy. When done, place the pie on a large dish. Pour the gravy over it.
*If you do not use any ham, season with salt.
Submitted by Jul 11, 2009
13 min
180 min
193 min