Chicken Pie
chicken pie -- holland's cookbook 1923 
 
chicken cut in small pieces as for frying\ 
water 
salt 
pepper 
cornstarch 
butter 
a rich baking-powder biscuit dough 
 
cut the chicken in small pieces as for frying, and stew in just water 
sufficient to cover it, with a little salt, until the meat begins to 
separate from the bones. take it out, pick out the bones, and put the meat 
in a tin pan or large pudding-dish; season the gravy with a little more 
salt, if needed, and a little white [or black] pepper, then thicken with a 
little cornstarch; add a lump of butter if the chicken is lean, and pour 
the gravy over the chicken. make a rich baking-powder biscuit dough, 
spread it with the hands until it is large enough to cover the pie, place 
it on the meat, and cut a large cross in the middle of the crust; bake 
until the crust is a rich, golden brown (3/4 to 1 hour) , but do not have 
the oven hot enough to scorch it. 
 
holland's cook book 
compiled by mrs. e. v. turner, culinary editor 
published by the texas farm and ranch publishing co. 
 
nita holleman 
http://www.nitasnotes.com/recipes.html 
 
 
-- 
(ID: 10611) Mirror: rec.food.recipes: Sat, Oct 4, 2003


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