Here in Boston we're facing a possible snowpocalypse Friday. That calls for comfort food. Like this chicken pie recipe from Crisco.
The official name for this dish is Cock-A-Doodle Pie.
Cook a 3 to 4 lb. chicken. Remove meat from bones and cut into large chunks. (This yields about 2 cups of meat.) Cook 1 bunch of broccoli* until almost tender. Melt 6 tbsp. Crisco, blend in 1/2 cup flour. Add 4 cups chicken stock (or milk) and cook until thick. Add 2 tsp. salt, 1/2 tsp. pepper and 1/2 cup grated cheese. Place broccoli in bottom of casserole (1 1/2 qt. capacity). Add chicken and cover with gravy.
1 1/2 cup sifted flour
1/2 tsp. salt
1/2 cup Crisco
3 tbsp. water
Mix flour and salt in bowl. Cut Crisco into flour with 2 knives until pieces are the size of peas. Blend together 1/4 cup of this mixture and 3 tbsp. water. Add to remaining Crisco-flour mixture and mix with fork or fingers until dough holds together. Shape into a round flat mass. On a floured board, roll a circle of dough about 12 inches in diameter and 1/8-inch thick. Cut slits for steam. Place on filling, flute edges, bake in a 425˚F oven for 30 to 40 minutes. From trimmings, cut little chickens, bake separately. Place on pie (prop up with toothpicks.)
* Or use cooked asparagus or string beans.
It's me again. I would ignore that nonsense about cutting and propping chicks. Instead, after making slits for steam, but before putting the dough on the filling, roll out your trimmings and use a cookie cutter to make whatever shapes you find pleasing. Wet with water the back of each cut-out shape with your finger — you're wetting it just enough so it will stick to the circle of dough — then place your cut-out shapes on the rolled out dough, making sure you don't cover up any slits. Then place the circle of dough on the filling and bake as directed.