Chicken Pie. Mrs. M. A. Moorhead
Stew the chicken until tender. Line a pan with crust made as you would baking powder biscuit. Alternate a layer of chicken and pieces of the crust until the pan is filled; add a little salt and pepper to each layer; fill with the broth in which the chicken was cooked; bake until the crust is done. If you bake the bottom crust before filling, it will only be necessary to bake until the top crust is done. A layer of stewed chicken and a layer of oysters make a delicious pie. Use the same crust.