Recipe: Hancock Shaker Village's Sister Clymena's Chicken Pie

Perhaps you can use this as a basis to start to duplicate the Harry & David Chicken Pie.

HANCOCK SHAKER VILLAGE'S SISTER CLYMENA'S CHICKEN PIE

2 (3 lb each) chickens, quartered
2 cups water
3 eggs, well beaten
2 cups heavy (whipping) cream
1/2 of a small onion, minced
4 sprigs parsley minced
4 sprigs chervil, minced
Salt and freshly ground black pepper to taste
Pastry for a deep two-crust (10-inch) pie

Place the chickens in a kettle and add the water. Cover, bring to a boil and simmer thirty minutes. Remove meat from bones, but leave in large pieces. Discard bones and skin. Reserve chicken liquid. Place chicken meat in a bowl.

Preheat oven to 425 degrees F.

Combine the eggs and cream. Add the onions, parsley chervil, salt and pepper. Add enough hot chicken liquid to cream and egg mixture to cover chicken pieces. Combine chicken and sauce.

Butter a deep ten-inch pie dish well and line bottom and sides with rolled-out pastry. Fill with chicken mixture and cover with top crust, cutting small vents for steam.

Bake at 425 degrees F for 30 minutes.

Makes 4-6 servings
Source: The New York Times Heritage Cook Book by Jean Hewitt