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Simple Pot Pie Cooking Recipe

Below is the quick and easy cooking recipe for Pot Pie.

Cut up two large chickens; grease your pot, or dutch-oven, with lard; roll out crust enough in two parts, to go round it, but not to cover the bottom, or it will burn before the pie is done. As you put in the pieces of chicken, strew in flour, salt, and pepper, some, pieces of the crust rolled thin, and a few potatoes; cover this with water, and put on a covering of paste, with a slit cut in the middle; let it cook slowly for about two hours; have hot water in a tea kettle, and if it should dry up too much, pour some in; just before you dish it, add a little parsley and thyme.

Veal, lamb and pork pies, may be made in the same way. If you like more top crust, cook it in a dutch-oven, and when the first crust is done, take it off in a pan and set it near the fire, and cover the pie again with dough.


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