POT PIE RECIPES
ROUZER POTPIE
Dress a nice fat chicken and cook till nearly done in plenty of water to which has been added a quart of sliced potatoes. They will cook enough in 20 minutes. Have ready a nice short paste, like good pie crust, about as much as would make 5 pies. Lift the chicken and potatoes out in a dish. Line a pan or skillet with the dough, or part of it. Lay in a few pieces of chicken and some of the potatoes, then some strips of dough, and so on, alternately, until full, sprinkling in a little salt and pepper, and butter 1/2 as large as an egg. Pour in some of the broth and cover with top crust, cutting a few places to let out steam. Put in the heated baker to cook, still filling in more broth to keep it juicy. Bake 1/2 hour.
Sister Susan Rouzer, New Paris, Pa.
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