Double-Crust Chicken Pie

Preparation info
  • Makes

    6 to 8

    servings
    • Difficulty

      Medium

Appears in
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

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

Ingredients

  • 2 ( lb.) broilers
  • 2 tsp. salt

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