Miss Cecilia's Chicken Pot Pie

1. 1

   Dress and cut chickens into serving pieces.

2. 2

   Place in a stewpan and barely cover with boiling water; simmer until tender.

3. 3

   Prepare pastry, using a little less shortening than called for in recipe.

4. 4

   Divide dough into two parts.

5. 5

   Roll out one piece very thin and line sides of 2 quart baking dish with part of it and cut remainder into strips.

6. 6

   Arrange a layer of chicken in dish; season with salt and pepper.

7. 7

   Cover with pastry strips and continue until all the chicken and strips are used.

8. 8

   Add milk and about 1/4 cup of stock in which the chickenwas cooked.

9. 9

   Roll out the second piece of dough; dot with butter, fold and roll again until butter is blended into dough.

10. 10

    Roll out thinly; make small gashes in it to allow steam to escape and cover top of pie.

11. 11

    Press edges together and bake in a preheated 400F oven until crust is well browned.

12. 12

    Variation: Omit pastry and butter.

13. 13

    Arrange chicken in baking dish; add seasoning, milk and stock.

14. 14

    Place drop biscuits on top and bake as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.