Miss Cecilia's Chicken Pot Pie

• 1 (3 lb) whole chickens, cut into serving pieces
• 1 pastry for double-crust pie (storebought or your own recipe)
• salt and pepper, to taste
• 2 cups milk
• 12 cup chicken stock
• 14 cup butter

1. Dress and cut chickens into serving pieces.
2. Place in a stewpan and barely cover with boiling water; simmer until tender.
3. Prepare pastry, using a little less shortening than called for in recipe.
4. Divide dough into two parts.
5. Roll out one piece very thin and line sides of 2 quart baking dish with part of it and cut remainder into strips.
6. Arrange a layer of chicken in dish; season with salt and pepper.
7. Cover with pastry strips and continue until all the chicken and strips are used.
8. Add milk and about 1/4 cup of stock in which the chickenwas cooked.
9. Roll out the second piece of dough; dot with butter, fold and roll again until butter is blended into dough.
10. Roll out thinly; make small gashes in it to allow steam to escape and cover top of pie.
11. Press edges together and bake in a preheated 400F oven until crust is well browned.
12. Variation: Omit pastry and butter.
13. Arrange chicken in baking dish; add seasoning, milk and stock.
14. Place drop biscuits on top and bake as directed.

whole chickens, pastry, salt, milk, chicken, butter

Taken from www.food.com/recipe/miss-cecilias-chicken-pot-pie-277676 (may not work)