Homemade Chicken Pie Recipe

The Recipe: Prepare the chicken as for chicken fricasee. When the chicken is stewed tender, seasoned, and the gravy thickened, take it from the stove; take out the biggest bones, scrape the chicken meat from the neck and backbone, throw the bones away; line the sides of a four or six quart pudding-dish with a rich baking powder or soda biscuit dough, a quarter of an inch thick; put in part of the chicken, a couple of lumps of butter, salt and pepper, if needed, some cold boiled eggs cut in slices.

Add the rest of the chicken and season as before; a couple of new potatoes in their season might be added. Pour over the gravy, being sure to have sufficient to fill the dish, and cover with a crust a quarter of an inch thick, made with a hole in the centre the size of a tea cup.

Brush over the top with beaten white of egg and bake for half to ¾ of an hour. Garnish the top of your homemade chicken pie with small bright celery leaves, neatly arranged in a circle.