Chicken Pie

• 1 (6 lb.) baking hen
• salt and pepper (if desired)
• water and flour paste
• 3 pt. plain flour
• salt and pepper
• Crisco

1. Prepare baking hen.
2. Cook until tender.
3. Remove bones, skin and fat.
4. Cut into pieces.
5. Add together with good portion of broth. Bring to boil, adding salt and pepper, if desired.
6. To this, add a paste made with water and flour until possibly half as a boiled custard would be.
7. Remove from fire.
8. With about 3 pints of plain flour, add salt to taste, enough Crisco to make short, soft dough. Mix with water.
9. Grease 9-inch pan.
10. Roll bottom crust to medium thick.
11. Line pans and dip 3 regular serving ladles into each crust. Add top crust.
12. Have prepared a mixture of plain flour, salt and pepper to taste, with enough Crisco that it will crumble but still will stick together in the hand.
13. Crumble over pies and bake about 425u0b0 for 20 minutes or desired brownness.

baking hen, salt, water, flour, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=179559 (may not work)