Two crisp, buttery-brown crusts cover tender chickens, dumplings and gravy
2 (2½lb.) broilers
1¼c. butter or margarine
4c. biscuit mix
2c. boiling water
Cut chicken into serving pieces; sprinkle with salt; set aside 30 minutes.
Cut ½ c. butter into biscuit mix. Add milk all at once; stir with fork to soften dough. Beat 12 strokes. Divide into four equal parts.
Roll out one portion of dough to ¼" thickness (knead each part gently 10 times just before rolling). Cut into 1" X 2" strips; lay strips over bottom of buttered 4 qt. baking dish. Top with half the chicken pieces.
Place ¼ c. butter in lumps between and on pieces of chicken; sprinkle with ¼ tsp. pepper.
Roll second dough portion and cut as before; lay pastry strips over chicken until covered.
Place rest of chicken on this pastry, making sure chicken pieces touch edge of baking dish; add ¼ c. butter in lumps and sprinkle with ¼ tsp. pepper.
Roll third dough portion large enough to cover chicken; seal it to inside of dish. Cut small hole in center of pastry; pour in enough boiling water to barely float the crust (about 2 c.).
Bake in very hot oven (450°F.) about 15 minutes, or until brown. Remove from oven; spread with 2 tblsp. softened butter.
Roll remaining dough large enough to cover first crust; place over top, again sealing to side of dish.
Return to oven 10 minutes, or until second crust is lightly browned. Remove chicken pie from oven; spread with remaining butter.
Reduce oven to slow (325°F.); bake 45 minutes or until chicken is tender (add more boiling water as before, if needed).