POT PIE RECIPES
BAKED CHICKEN POTPIE
Cut up and stew slightly a couple of young and tender chickens, but -don't cook them soft. Make a crust with flour, lard, sweet milk and baking powder, same as for pie crust, but not quite so short. Roll out the crust and line a baking pan, put in the chicken and a layer of sliced potatoes, salt, pepper and butter (the more butter the better). A handful of thyme or parsley cut fine and sprinkled over helps it. Cover with crust and then pour the chicken broth over the top so that it will not get too dry while baking. Bake in a moderately hot oven.
Sister Anna M. Mitchel, Newburg, Pa.
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