Miss Cecilia's Chicken Pot Pie

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (3 lb) whole chickens, cut into serving pieces
• 1 pastry for double-crust pie (storebought or your own recipe)
• salt and pepper, to taste
• 2 cups milk
• 1/2 cup chicken stock
• 1/4 cup butter

Recipe

• 1 dress and cut chickens into serving pieces.
• 2 place in a stewpan and barely cover with boiling water; simmer until tender.
• 3 prepare pastry, using a little less shortening than called for in recipe. divide dough into two parts.
• 4 roll out one piece very thin and line sides of 2 quart baking dish with part of it and cut remainder into strips.
• 5 arrange a layer of chicken in dish; season with salt and pepper. cover with pastry strips and continue until all the chicken and strips are used.
• 6 add milk and about 1/4 cup of stock in which the chickenwas cooked.
• 7 roll out the second piece of dough; dot with butter, fold and roll again until butter is blended into dough.
• 8 roll out thinly; make small gashes in it to allow steam to escape and cover top of pie.
• 9 press edges together and bake in a preheated 400f oven until crust is well browned.
• 10 variation: omit pastry and butter. arrange chicken in baking dish; add seasoning, milk and stock. place drop biscuits on top and bake as directed.