Name: Vermont Chicken Pie
Yield: Serves 6
Cuisine: American
Ingredients: 3 teaspoons (3 X 5 ml spoon) baking powder; 1¾ pints (1 litre) water; 1½ oz (40 g) butter; a pinch of salt; 1½ oz (40 g) plain flour; 2½ oz (65 g) butter; 2 tablespoons (2 X 15 ml spoon) chopped fresh herbs; 1 medium-size onion, sliced; salt and freshly ground black pepper; 1 bay leaf; 2 sticks of celery, chopped; sprigs of thyme, tarragon and parsley; ¼ pint (150 ml) milk; 7 oz (200 g) strong white flour; 4 lb (1.8 kg) roasting chicken

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

This is a chicken pie with a difference. Instead of a pastry lid this pie has a cover made from American-style baking powder biscuits. It looks as appetising as it tastes. It is a fine informal party dish, as it can be assembled in advance. Serve it with rosemary spinach and creamed radishes for a New England feast.