Fowl and Game Recipes

CHICKEN PIE. MRS. M. A. MOORHEAD.

Stew the chicken until tender. Line a pan with crust made as you

would baking powder biscuit. Alternate a layer of chicken and pieces

of the crust until the pan is filled; add a little salt and pepper to

each layer; fill with the broth in which the chicken was cooked; bake

until the crust is done. If you bake the bottom crust before filling,

it will only be necessary to bake until the top crust is done. A layer

of stewed chicken and a layer of oysters make a delicious pie. Use

the same crust.

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