Mamie's Chicken Pie

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 large fryer chicken
• 3 cups chicken stock
• 3 cups milk
• 3 tablespoons flour
• cold milk
• 3 cups sifted flour
• 1 cup shortening
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 egg, beaten lightly
• ice water, to hold together
• 3 hard-boiled eggs, sliced
• 3 tablespoons butter

Recipe

• 1 boil a large fryer in water to barely cover with a little grated onion, salt and pepper until done.
• 2 remove meat from bones, discarding skin and gristle.
• 3 strain stock and use for gravy.
• 4 gravy: place stock in pan with milk.
• 5 thicken with flour which has been thinned with a little cold milk.
• 6 cook until it is as thick as heavy cream.
• 7 strain while boiling hot and pour over chopped chicken.
• 8 (i have never had to strain it if you constantly stir it while thickening).
• 9 pie crust: mix all ingredients, adding egg and ice water last.
• 10 line a 11x14 baking dish with thinly rolled crust, prick well with fork and bake at 450 deg until lightly golden brown.
• 11 pour into this crust lined dish part of the chicken and gravy mixture, then a layer of sliced egg, then more chicken and gravy and then sliced egg to come even to the top of the pan.
• 12 roll out top crust extra thick and cut to the size of the dish.
• 13 put on top of dish and seal edges.
• 14 cut small holes the size of a nickle on the top crust and use the holes to decorate.
• 15 brush melted butter over the top.
• 16 bake at 450 deg for 15 min, then lower temp to 350 and bake until brown and bubbly.
• 17 (her notes exactly: do not be tempted to use a mix for the crust, because the crust makes the pie!).