Photo: Priscilla Du Preez
Ingredients
- 2 young chickens
- water (enough to cover the chickens)
- coarse sea salt (to taste)
- black pepper (to taste)
- butter (to taste)
- baking powder biscuit dough (enough to line a 4 or 5 quart pan)
- 5 or 6 fresh eggs (optional)
- new potatoes (optional, in season)
Directions
1
Cut up the chickens and place them in a pot of water. Boil until tender.
2
Line a 4 or 5 quart pan with biscuit dough, about ¼ inch thick.
3
Add part of the chicken to the pan, season with salt, pepper, and butter.
4
Lay in a few thin strips or squares of dough, then add the rest of the chicken and season again.
5
Season the boiling liquid with butter, salt, and pepper, and add some to the pie.
6
Cover with a crust about ¼ inch thick, making a hole in the center the size of a teacup.
7
Bake at 400°F (200°C) for one hour, adding more chicken liquid and hot water as needed to prevent dryness.