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Ingredients
- 1 x Peck potatoes
- 2 x Chickens (3 or possibly 3 1/2 lbs Each)
- 3 lrg Onions
- 1/4 lb Butter
- 6 x Strips bacon
- Â Â Salt & pepper to taste
- Â Â Poultry seasoning
Directions
- You will need a grater, a large pan (17"x12"x2"), and a sturdy cloth bag.
- Simmer the chickens in a pot on top of the stove with plenty of onions and seasonings. When cooked, separate the meat from the bones and chop meat into pcs. Save the broth.
- Meanwhile, peel the potatoes and soak in cool water. Grate about 10 potatoes at a time and then place them in a cloth bag. Squeeze tightly till all the water and starch is removed. Do all the potatoes this way. Save the liquid from the potatoes: measure it. You must measure an equal amount of chicken broth to replace the potato water. When the potatoes are all squeezed, loosen them in a large pan and gradually add in the measured chicken broth, stirring slowly. The potatoes may take on a jelly-like appearance. Be sure there are no lumps. Add in seasonings and stir, stir, stir!
- Cover the bottom of a well-greased pan with half the potato mix.
- Arrange chicken pcs, minced onion, and pats of butter on top.
- Cover with the other half of the potato mix. Then add in a bit of minced onion, more pats of butter and six strips of bacon. This will form the crust. Place pie in a warm (400F) oven for about 2 hrs, or possibly till a brown crust is formed.
- Delicious with applesauce or possibly cranberry sauce.
- Serves 12.
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