Nellie Reed's Chicken Pie
Ingredients:"The secrets are the gravy and the pie crust, but you've got to start with a good roasting chicken. I use all of a 3-pound chicken, except for the giblets. And she never used fryers."
3 pound chicken
Instructions:Boil a 3-pound chicken in salted water (2 teaspoons of salt). When done (about 1-1/2 hours), pick meat off, cut into bite-size chunks, and refrigerate until the following day.
Ingredients:"People say they like the gravy most of all. They have to have the pies with double gravy -- the gravy I put into the pie, and the gravy they put on top."
1 can Campbell's onion soup
Instructions:With the chicken removed, set the chicken broth out overnight. Skim off most of the fat the next day, but leave enough for flavor. Add 1 can Campbell's onion soup, and bring broth to boil. Thicken broth with paste made from flour and water, using as much as necessary to make desired consistency. Strain gravy to remove onions.
Ingredients:"This is my absolute foolproof pie-crust recipe for four double crusts. You can freeze them, and you'll be surprised how fast they will go."
1 pound lard
1 tablespoon salt
5-1/4 cups flour
1 cup water
2 tablespoons butter