AuthorRetroRuth
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From State of Maine Potato Cookbook, 1950

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 3 cups cooked, sliced potatoes
 2 cups cooked, diced chicken
 1 tbsp chopped onion
 2 tbsp melted fat
 ¼ cup flour
 1 tsp salt
 ¼ tsp pepper
 2 cups chicken stock
 1 tsp chopped parsley
 Biscuit dough to cover

1

Alternate layers of potato and chicken in a greased casserole. Brown onion in hot fat. Add flour, salt, and pepper. Blend well. Add chicken stock and simmer until thick. Add parsley. Pour sauce over potatoes and chicken in casserole. Top with individual biscuits. Bake in 425-degree oven 15 to 20 minutes or until biscuits are well-browned and chicken mixture is bubbly.
Yield: 6-8 servings

Ingredients

 3 cups cooked, sliced potatoes
 2 cups cooked, diced chicken
 1 tbsp chopped onion
 2 tbsp melted fat
 ¼ cup flour
 1 tsp salt
 ¼ tsp pepper
 2 cups chicken stock
 1 tsp chopped parsley
 Biscuit dough to cover

Directions

1

Alternate layers of potato and chicken in a greased casserole. Brown onion in hot fat. Add flour, salt, and pepper. Blend well. Add chicken stock and simmer until thick. Add parsley. Pour sauce over potatoes and chicken in casserole. Top with individual biscuits. Bake in 425-degree oven 15 to 20 minutes or until biscuits are well-browned and chicken mixture is bubbly.
Yield: 6-8 servings

Deep Dish Chicken and Potato Pie

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