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Retro Happy Hour: 3 cocktails using Scotch

Retro chicken pie

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.

Chicken Filling

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.

Crisco Pastry

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.

Click here for another savory pie recipe from the past.

Via vintage.kitten


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