The final stage of preparation was curious. We speculated about what the finished pie would look like. And we were about right!
EASY CHICKEN PIE
1 large fryer, 3-4 lbs, “boiled with some onion and celery,” skin and bones removed and discarded, meat left in chunks, 1 ½ C stock reserved
½ tsp salt
½ tsp pepper
1 C milk
½ stick butter
3 hard-boiled eggs, sliced
1 C self-rising flour
1 can cream of celery soup
Preheat oven to 350o. Combine reserved stock, chicken meat, soup, salt, and pepper. Mix together flour and milk. Dot the bottom of a 3 quart flat casserole with butter, pour in flour=milk mixture, and spread out evenly over bottom. Spoon chicken mixture over flour mixture, add egg slices, and bake 1 hour.
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