Cook Time: 1 hour, 45 minutes
Ingredients:
- 1 broiler-fryer chicken (2 1/2 to 3 pounds), cut-up
- salt
- 5 cups self-rising flour
- 1 cup shortening
- 2 cups buttermilk
- 8 ounces butter or margarine
- pepper
- 2 quarts (about) hot water
Preparation:
Cut chicken into serving-size pieces; sprinkle with salt and set aside. Put self-rising flour in a large mixing bowl; cut in shortening and add enough buttermilk to make a biscuit dough. Knead several times on a floured surface. Roll part of dough very thin and cut into strips; line bottom and sides of buttered 6-quart roasting pan or a large ovenproof container or casserole. Place about half of the uncooked chicken parts over the strips in pan; add lumps of butter between chicken parts and sprinkle with pepper to taste. Place strips of dough on the chicken until it is completely covered, then place remaining chicken on dough strips and repeat the butter and pepper. Save enough butter to butter two crusts.Roll a piece of dough large enough to cover the pan, and seal it to the side crusts by pressing with fingertips. Dampen crust well with water. Make a small hole in the center of the crust and pour in enough boiling water to barely float the crust. Place in 450° oven and cook until crust is browned, about 25 minutes. Remove from oven and brush crust well with butter. Roll out another top crust and place on top of the other cooked crust; return to oven to brown, about 10 minutes; then brush top crust with butter.
Reduce oven heat to very low, and continue cooking until chicken is very tender when tested with a fork. Add more water if the pie gets too dry. Overall cooking time for the chicken dishpan pie is about 1 hour and 45 minutes.
Dishpan pie serves 6.
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