Chicken Pie

Mrs. Iska N. Waller, PM
Farmerville, La. #207 OES

  • 1 (5-6 lb) Hen, cooked till bones are easily removed. Salt chicken while cooking. Have plenty of broth with chicken.
  • 8 boiled eggs

Pastry:

Mix together

  • 3 cups flour
  • Hot broth from chicken (just enough to make dough stiff enough to handle)

Roll thin on well floured pastry sheet. Put layer of chicken and boiled eggs in pan and broth to be baked and sprinkle black pepper.  Cover top with strips of pastry. Bake till a real golden brown. Remove from oven.

Add remaining chicken and boiled eggs on top of brown crust with more broth and black pepper. Top again with crust strips criss crossed. Bake again till golden brown. Dot top layer with 1 stick oleo.

 

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