To enhance the appearance of this
dish, the platter may be garnished with small three-cornered pieces of
toast, tiny carrots, or carrots and green peas.
66. CHICKEN PIE.--A good change from the usual ways of serving chicken
may be brought about by means of chicken pie. Such a dish is simple to
prepare, and for it may be used young or old chicken.
To prepare chicken pie, dress, clean, and cut up a chicken in the usual
manner. Put it into a saucepan, add a small onion and a sprig of
parsley, cover with boiling water, and cook slowly until the meat is
tender. When the meat is cooked, add 2 teaspoonfuls of salt and 1/4
teaspoonful of pepper, and when it is perfectly tender remove it from
the stock. Thicken the stock with 1 tablespoonful of flour to each
cupful of liquid. Next, arrange the chicken in a baking dish. It may be
left on the bones or cut into large pieces and the bones removed. To it
add small carrots and onions that have been previously cooked until
tender and pour the thickened stock over all. Cover this with
baking-powder biscuit dough made according to the directions given in
_Hot Breads_ and rolled 1/4 inch thick. Make some holes through the
dough with the point of a sharp knife to let the steam escape, and bake
in a moderate oven until the dough is well risen and a brown crust is
formed. Then remove from the oven and serve.
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