Title: Clam and chicken pie
 Categories: Poultry
      Yield: 4 Servings
 
      1    Whole chicken; 3 to 3-1/2
           -lbs
    1/2 c  "Chicken Soup Stock" (see
           -recipe); or chicken broth
    1/2 c  Cream; half-and-half or milk
      2 tb Each butter & flour; cooked
           -to form a roux
      1 ts Salt
      1 ds Cayenne pepper
      2 cn (6.5-oz) diced clams;
           -drained
      2    Hard boiled eggs; sliced
      1    Batch "Basic Easy Crust"
           -(see recipe)
 
    Old cookbooks offer strange combinations. At least they seem
  strange in terms of today's eating habits. This dish was not
  considered particularly off the normal track in earlier days. I have
  tried it and find it to be delicious. There is nothing wrong with
  mixing seafood with chicken. And besides, I need no excuse for
  putting clams in anything.
  
    Cook the chicken according to the recipe for Chicken Pie with
  Biscuit Topping. Remove skin and debone the chicken. Make your own
  broth if you wish.
  
    Heat the cream or milk along with the chicken stock. Thicken with
  the roux as in the Chicken and Biscuit Topping recipe. Add the salt,
  cayenne, and celery, and bring to a simmer. Add the chicken and
  drained clams. Place in a baking dish just large enough to hold
  everything and top with the sliced eggs. Roll out the crust and cover
  the pie. Bake at 375ø for 45 minutes, or until the crust is golden
  brown and flaky.
  
    Serve along with Cabbage and Salt Pork (see recipe), and you will
  have a typical Colonial meal.
  
  From .  Downloaded from Glen's MM