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1
Boil a large fryer in water to barely cover with a little grated onion, salt and pepper until done.
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2
Remove meat from bones, discarding skin and gristle.
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3
Strain stock and use for gravy.
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4
Gravy: Place stock in pan with milk.
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5
Thicken with flour which has been thinned with a little cold milk.
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6
Cook until it is as thick as heavy cream.
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7
Strain while boiling hot and pour over chopped chicken.
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8
(I have never had to strain it if you constantly stir it while thickening).
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9
Pie Crust: Mix all ingredients, adding egg and ice water last.
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10
Line a 11x14 baking dish with thinly rolled crust, prick well with fork and bake at 450 deg until lightly golden brown.
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11
Pour into this crust lined dish part of the chicken and gravy mixture, then a layer of sliced egg, then more chicken and gravy and then sliced egg to come even to the top of the pan.
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12
Roll out top crust extra thick and cut to the size of the dish.
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13
Put on top of dish and seal edges.
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14
Cut small holes the size of a nickle on the top crust and use the holes to decorate.
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15
Brush melted butter over the top.
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16
Bake at 450 deg for 15 min, then lower temp to 350 and bake until brown and bubbly.
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17
(her notes exactly: do not be tempted to use a mix for the crust, because the crust makes the pie!).
