The Best of Shaker Cooking/Amy Bess Miller and Persis Fuller 1985

Chicken Pot Pie
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
1 double recipe of biscuit dough 1 cooked chicken, boned and without skin 6 small raw potatoes, peeled and sliced very fine
2 cups raw shelled peas salt and pepper 4 sprigs marjoram, minced
4 sprigs parsley, minced 3 cups light cream 2 eggs, beaten



1 Line the sides but not the bottom of a 3 quart baking dish with your best biscut crust (one-half recipe). Place in bottom a layer of cooked chicken, which has had bones and skin removed. Cover with a layer of raw sliced potatoes and sprinkle with raw peas, salt, and pepper. Lay a few very thin strips of half the remaining dough across and sprinkle with herbs. Repeat layers until pan is three-quarters filled. Season light cream, add well-beaten eggs, and pour over layers. Put on a thick top crst, using one full recipe if necessary, allowing a steam vent. Bake in a moderate (350 F.) oven for 45 minutes to 1 hour.

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