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Double-Crust Chicken Pie
Preparation info
- Makes
6 to 8
servings - Difficulty
Medium
Appears in
Published 1965
Two crisp, buttery-brown crusts cover tender chickens, dumplings and gravy
Ingredients
2 2½ lb. 2 tsp. 1¼
Method
- 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 bot
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