Miss Cecelia's Chicken Pot Pie

Ingredients

• 1 young chicken
• Pie dough (see page 37)
• 1/4 cup butter
• Salt and pepper
• 1 cup milk
• 1/4 cup chicken stock

Method

1. 1

   Dress and cut a young chicken weighing 1.5 pounds as for frying.

2. 2

   Place pieces into a stewpan and barely cover with boiling water.

3. 3

   Cook slowly until the meat is tender.

4. 4

   Make pie dough, but use a little less shortening than called for in the recipe.

5. 5

   Divide the dough into two parts.

6. 6

   Roll out one piece very thin, line the sides of a baking dish with part of it, put in a layer of chicken, and dot with butter, salt and pepper.

7. 7

   Cut the rest of this piece of dough into strips, cover the chicken, alternating until all the chicken and dough are used.

8. 8

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

9. 9

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

10. 10

    Roll out thin, cover the top of the pie; press the edges together and make small slashes in the crust to allow the steam to escape.

11. 11

    Bake the pie in a moderately hot oven (400° F.) until contents are cooked and the crust is well-browned.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 11. The excerpt below is the record exactly as published.

Miss Cecelia's Chicken Pot Pie 1 young chicken Pie dough (see page 37) i/4 cup butter Salt and pepper 1 cup milk *4 cup chicken stock D

Cook this with the app: pantry check, scaling, and the assistant.