Double-Crust Chicken Pie

Preparation info

  • Difficulty


  • Makes

    6 to 8


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Two crisp, buttery-brown crusts cover tender chickens, dumplings and gravy


  • 2 ( lb.) broilers
  • 2 tsp. salt
  • c. butter or margarine
  • 4 c. biscuit mix
  • 1⅓ c. milk
  • ½ tsp. pepper
  • 2 c. 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).