Recipe: Old Fashioned Chicken Pie with Biscuits for Fifty (Parade Magazine, 1959)

OLD FASHIONED CHICKEN PIE WITH BISCUITS FOR FIFTY

25 lb cut up stewing chicken (ready to cook weight)
8 qt boiling water, salted
3 lb white onions; peeled
3 large bunches carrots; chunked
Biscuits (recipe follows)
FOR THE GRAVY:
1 tbsp salt
1/2 tsp pepper
2 tsp basil
2 tsp oregano
2 tsp celery salt
2 tsp seasoned salt
2 tsp poultry seasoning
2 1/2 cups flour
2 cups cold water
OR FOR THE RICH GRAVY (OPTIONAL):
1 1/2 cups chicken fat skimmed from broth
1/2 cup butter or margarine

Simmer chicken in salted water to cover 1 hour.

Add onions and carrots. Simmer until chicken and vegetables are tender, about 1 1/2 hours. Cool in broth.

Meanwhile, bake the biscuits.

Skim fat off of cooled broth; strain. Measure broth. If necessary, add enough water to make 8 quarts.

Bone chicken, divide chicken and vegetables among 4 shallow roasting pans (11 x 19 x 2 1/2-inches).

Add seasonings to broth; bring to boil.

TO PREPARE THE GRAVY:
Blend 2 1/2 cups flour and 2 cups cold water; add slowly to boiling broth, stirring constantly; simmer until thickened and smooth, stirring frequently.

OR TO PREPARE RICH GRAVY:
Melt 1 1/2 cups chicken fat (skimmed from broth) and 1/2 cup butter or margarine. Blend in 2 1/2 cups flour (omit cold water). Add hot seasoned chicken broth slowly, stirring constantly. Cook and stir until smooth and thickened.)

Pour an equal amount of gravy over chicken and vegetables in each pan. Top with baked biscuits.

Heat in moderate oven (375 degrees F) for 15 minutes or until bubbling hot.

BISCUITS
Recipe can make 60 biscuits/5 dozen (2-inch) rounds

8 cups sifted all purpose flour
4 tbsp baking powder
2 tbsp sugar
2 tsp salt
3/4 cup shortening
3 cups milk

Sift flour, baking powder, sugar and salt together in a large bowl. Work in shortening with pastry blender or fingertips until mixture is crumbly. Make well in center of flour mixture; add milk, all at once, stirring until well blended.

Divide dough into halves; turn out one portion at a time on lightly floured pastry cloth or board; knead gently for 1/2 minute. roll out dough to 1/2-inch thickness; cut in 3-inch rounds. Place biscuits on greased cookie sheets.

Bake in hot oven (450 degrees F) 18 to 20 minutes.

Makes 50 servings
Source: Chicken dinner - committee size by Beth Merriman, Parade Food editor. Parade Magazine, November 29, 1959