Southern Chicken Pie

Ingredients

• 1 yellow Philadelphia fowl (4-5 pounds)
• water (enough to cover the chicken)
• ¼ pound fat pork, sliced thin
• 1 tablespoon flour
• 1 pint chicken broth
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 pound flour
• 1 teaspoon salt
• 2 tablespoons butter
• cold water (enough to hold the dough together)
• ¼ pound butter (for layering)
• sliced raw potatoes
• chopped parsley (for garnish)

Directions

1. Clean and singe the chicken, then simmer it in boiling water until tender. Save the broth and giblets.

2. Cut the chicken into small pieces. Fry the chicken and pork in a pan until browned.

3. Remove the chicken and pork, then stir in 1 tablespoon of flour into the pan. Cook until brown.

4. Add 1 pint of chicken broth, 1 teaspoon of salt, and ¼ teaspoon of pepper. Boil for 2 minutes to make gravy.

5. For the crust, mix 1 pound of flour, 1 teaspoon of salt, and 2 tablespoons of butter with enough cold water to form a dough.

6. Roll out the dough to 1 inch thick. Layer ¼ pound of butter on top, fold, and chill for 30 minutes.

7. Roll out again, repeating with another ¼ pound of butter. Roll to ½ inch thick, fold, and chill if necessary.

8. Line a deep dish with the crust. Layer chicken, pork, and sliced potatoes, then pour in gravy.

9. Sprinkle with parsley, add salt and pepper, and cover with a top crust. Wet the edges to seal and cut a hole for steam.