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Baked Chicken Pie

To make the crust, one and one-half pounds of butter to every pound of flour, and three teaspoonfuls of baking powder; chop one-half of butter into the prepared flour until it is well mixed in; add a little ice-cold water, and work it into a stiff dough; roll it into a thin sheet, and spread on onehalf of the remaining butter; fold it up butter side in, and re-roll it; then spread on all the butter; fold again as before and roll out thin; cut it the size required for the pie. Line the bottom and sides of a well-buttered earthen cake pan or pudding dish with the crust. Then to a large, tender chicken, add almost half a pound of salt pork. Have the pork chopped fine and lay on one layer of pork; pepper it, using no salt, and cover with pieces of chicken; then another layer of pork, and so on until the chicken is used up. Have three hard-boiled eggs chopped up and added with the chicken. Before laying on the top crust, place a few lumps of butter about the top and add water enough to make enough gravy as may be desired. Cut a star or other ornament on the top and bake for an hour in a slow oven.