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Old-Fashioned Vermont Chicken Pie

From Shari's collection of old-fashioned recipes, this is more than 130 years old.

      • 1 chicken
      • 2 teaspoons salt
      • 3 celery stalks with tops
      • 1 medium onion
      • 7 tablespoons flour

      Biscuits

      • 1 cup flour
      • 1 1/2 teaspoons salt
      • 5 tablespoons shortening
      • 4 to 5 tablespoons milk
 

Method

Place chicken in kettle; cover with water. Add salt, celery stalks and onion; bring to a boil. Simmer until chicken is tender.

Lift out chicken; reserve broth. Remove bones from chicken; cut into rather large pieces. Place in casserole. Strain reserved broth. Mix a small amount of cold water with flour to make a smooth paste. Stir in 3 1/4 cups strained broth; pour over chicken. Cover top with Biscuits. Bake in preheated 400F oven for 30 minutes or until done.

Biscuits: Sift flour, baking powder and salt together. Cut in shortening; mix in milk to make a soft dough. Pat out on floured board; cut into biscuits.

Contributor: shari dewey

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