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Chicken Pie

Clean, singe and cut up two small chickens, the same as for a fricassee. Place them in a kettle, and add hot water enough to cover. Put the cover on the kettle, and stew slowly until the chicken is tender, adding a little more water, if needed. Use for the crust a good pie paste rolled a little thicker than for fruit pies or puff paste. Line the sides of a deep baking dish with crust; put in part of the chicken, and season with salt and pepper; then add the rest of the chicken, and season the same way. Put in the dish two cups of the broth in which the chicken was boiled, and cover the top with crust, making in the center of the crust a hole large enough to admit of adding more of the broth if necessary and covering the hole with a removable fancy ornament cut in paste. Most chicken pie is too dry, therefore the broth should be added plentifully. Bake one hour. Heat what broth remains, add enough flour to thicken it, wetting the flour to a paste with milk, and season with salt and pepper. Send to the table in a gravy dish to be served with the pie.