Chicken And Potato Pie

Ingredients

• 1 (4-lb) chicken, disjointed
• 1 quart white potatoes, peeled and diced
• 1/2 tablespoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chopped parsley
• 2 tablespoons flour
• 1 cup flour (for pastry)
• 2 teaspoons baking powder
• 1 teaspoon salt (for pastry)
• 4 tablespoons shortening (for pastry)
• cold water (for pastry)

Method

1. 1 Singe, draw, and clean the chicken. Disjoint it, cutting the breast into four pieces and separating the second joints and legs. Reserve neck, wing tips, heart, gizzard, and liver for soup.
2. 2 Place the chicken pieces in a pot with enough boiling water to cover. Cook slowly for 2 hours.
3. 3 Add the diced potatoes and cook for 20 minutes or until tender. Stir in salt, pepper, parsley, and flour mixed with a little cold water. Boil for 3 minutes.
4. 4 Pour the mixture into a pie dish. Roll out the pastry dough and cover the top of the pie.
5. 5 Bake in a moderate oven (350°F) for 20 minutes until the crust is golden.