Prep 45 mins
Cook 20 mins
If you don't want to use pie pastry, substitute canned or drop biscuits for the top crust. Add peas or diced carrots for color, if you wish. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Baking time is approximate.
- 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
- Dress and cut chickens into serving pieces.
- Place in a stewpan and barely cover with boiling water; simmer until tender.
- Prepare pastry, using a little less shortening than called for in recipe. Divide dough into two parts.
- Roll out one piece very thin and line sides of 2 quart baking dish with part of it and cut remainder into strips.
- 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.
- Add milk and about 1/4 cup of stock in which the chickenwas cooked.
- Roll out the second piece of dough; dot with butter, fold and roll again until butter is blended into dough.
- Roll out thinly; make small gashes in it to allow steam to escape and cover top of pie.
- Press edges together and bake in a preheated 400F oven until crust is well browned.
- Variation: Omit pastry and butter. Arrange chicken in baking dish; add seasoning, milk and stock. Place drop biscuits on top and bake as directed.
Deliciously cheap recipe. A perfect way to use up chicken stock and veggies left from the week. I used an herb biscuit recipe from Debbie Peck's "O Taste & See" cookbook (www.ciaofromdebbie.com), which I will post later, instead of pie crust. We also had some green onion and carrots to use up, so those got thrown in as well. Thanks for a very practical and yummy dish!