Mamie'S Chicken Pie - cooking recipe

Ingredients

1 large fryer chicken
Gravy
3 cups chicken stock
3 cups milk
3 tablespoons flour
cold milk
Pie crust
3 cups sifted flour
1 cup shortening
1 teaspoon salt
1 teaspoon baking powder
1 egg, beaten lightly
ice water, to hold together
Topping
3 hard-boiled eggs, sliced
3 tablespoons butter

Preparation

Boil a large fryer in water to barely cover with a little grated onion, salt and pepper until done.
Remove meat from bones, discarding skin and gristle.
Strain stock and use for gravy.
Gravy: Place stock in pan with milk.
Thicken with flour which has been thinned with a little cold milk.
Cook until it is as thick as heavy cream.
Strain while boiling hot and pour over chopped chicken.
(I have never had to strain it if you constantly stir it while thickening).
Pie Crust: Mix all ingredients, adding egg and ice water last.
Line a 11x14 baking dish with thinly rolled crust, prick well with fork and bake at 450 deg until lightly golden brown.
Pour into this crust lined dish part of the chicken and gravy mixture, then a layer of sliced egg, then more chicken and gravy and then sliced egg to come even to the top of the pan.
Roll out top crust extra thick and cut to the size of the dish.
Put on top of dish and seal edges.
Cut small holes the size of a nickle on the top crust and use the holes to decorate.
Brush melted butter over the top.
Bake at 450 deg for 15 min, then lower temp to 350 and bake until brown and bubbly.
(her notes exactly: do not be tempted to use a mix for the crust, because the crust makes the pie!).