The same crust may also be used with a brown fricassee, but is most customary with a white.
CHICKEN PIE.
Make a fricassee, as above directed, either brown or white, as best liked, and a nice pie-crust, as on p.

224, or a biscuit-crust if pie-crust is considered too rich.

Line a deep baking-dish with the crust; a good way being to use a plain biscuit-crust for the lining, and pie-crust for the lid.

Lay in the cooked chicken; fill up with the gravy, and cover with pastry, cutting a round hole in the centre; and bake about three-quarters of an hour.

The top can be decorated with leaves made from pastry, and in this case will need to have a buttered paper laid over it for the first twenty minutes, that they need not burn.