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Chicken Potpie II

Pennsylvania Dutch Cooking from AlansKitchen.comIngredients:

  •    2  young chickens, cut up

  •    2  pints water, hot

  •    1  small onion

  •    2  Tablespoons butter

  • 1/2  teaspoon salt

  • 1/4  teaspoon pepper

  •  20  tiny new potatoes

  •    6  eggs

Biscuit

  •    2  cups all-purpose flour, sifted
       2  teaspoons baking powder
    1/2  teaspoon salt
       2  Tablespoons shortening
    1/2  cup milk

Directions:

Preheat oven to 425� F.

  1. Wash the chicken, cut up and place in water in stockpot at moderate heat.

  2. Add onion and simmer for 1 hour and 30 minutes.

  3. Add the salt and pepper.

  4. Remove the chicken from the stock and reserve. 

  5. Take the meat from the bones.

  6. To make the dough, in a mixing bowl, sift together the flour, baking power, and salt.

  7. Cut in the shortening and slowly stir in the milk to make soft dough.

  8. On a floured board, roll out to a 1/4-inch thickness.

  9. Line a deep casserole dish with the dough. 
    With the remaining dough, cut square biscuits to make top crust.

  10. Fill the casserole with alternate layers of chicken, potatoes, and biscuit.

  11. At the top, just before the crust goes on, place the raw eggs.

  12. Fill the dish 3/4 full with the broth, put on the crust, gashed to form a vent at the center.

  13. Bake 20 minutes or until crust browns.

  14. Pour more broth through the vent when the potpie is half-baked.

  15. Thicken the balance of the broth with a little flour rubbed through a sieve. 

  16. Serve the gravy with the potpie.

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