Chicken Pie For Two Recipe 1
Instructions
1. Pick the rest of the meat from the bones; add any bits left from the breast and chicken broth to cover the whole; add also salt and pepper to season.
2. Heat to the boiling point, then turn into a small earthen baking dish.
3. In the meanwhile sift together into a bowl a cup and a half of pastry flour, three level teaspoons of baking powder and a scant half teaspoon of salt.
4. With the tips of the fingers work into the flour about one-third a cup of shortening, then with a knife mix the mass to a dough with sweet cream or rich milk in quantity as is needed.
5. Turn the dough on to a floured board, turn it around with the knife, to flour it a little, then knead lightly and pat and roll into a sheet, a little larger than the dish.
6. Cut out a round to fit the dish and make two cross-wise slits in the center.
7. Butter the edge of the dish, and set the crust in place.
8. With a small round cutter stamp out several rounds from the rest of the dough.
9. Use the same cutter and stamp the rounds into crescent and oval-shaped pieces; brush the under side of these with cold water and set them upon the crust in symmetrical fashion.
10. Brush over the whole top with melted butter and bake about half an hour.
11. If any chicken broth still remains, use it in making a sauce for the pie.
12. To make a beefsteak pie, use small pieces of steak, simmered until tender, in the same way.
13. For a partridge pie use the joints of the partridge, cooked tender, in the same way.
