Pennsylvania Dutch Chicken and Oyster Pie
PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE
1 stewing chicken
1 pt. oysters
1/4 lb. butter
salt and pepper
a little flour
pastry crust
Stew chicken until tender, season with 1/4 lb. butter, salt and pepper.
Line deep dish with pastry crust. Pour in the stewed chicken and cover
loosely with a crust in the center of which a hole the size of a tea cup
has been cut. Prepare separately 1 pt. oysters, heating the liquor with
a little flour and water. Season with salt, pepper and 2 tablespoons of
butter. When it comes to a boil, pour over oysters. 20 minutes before
pie is done, lift the top crust and put the oyster mixture in.
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Tags: main dishes, meat dishes, Pennsylvania Dutch Chicken and Oyster Pie
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