This is one of those family heirloom recipes. My mom was the only person I know who made this traditional Pennsylvania Dutch dish in this way, but once you've had her version it instantly becomes the only way you want to eat it. No peas and carrots for her family! This recipe is definitely a project. It's great for a big family Sunday dinner. You will need a large deep baking dish for this one.
1 roaster chicken (about 3 lbs.) plus some extra necks & backs for a rich broth
6 - 8 potatoes, peeled & sliced, but not cooked
2 hard-boiled eggs
Some diced celery and onion (I never measure but it's probably a little more than 1/2 c. of each)
Pastry for 2 pie crusts
Cook chicken in salted water. Remove chicken from bones and strain & reserve the broth. (this can be done the day before to save time on dinner day.)
Prepare pie crusts & divide in half. Refrigerate for awhile (again, can be done the day before). Roll one half for a top crust for your baking dish and roll the other half and cut into strips about 1 inch wide.
Into your baking dish place one layer of chicken, potatoes & strips of dough. Salt & pepper. Repeat these layers once more.
On top of the second layer, put celery, onion & sliced hard-boiled eggs. Salt & pepper. Pour broth over top to about an inch or so to the top of your dish. Cover with top piecrust. Prick top with a fork to allow the steam to escape.
Bake at 350 degrees for 1 1/2 hours. Watch that the crust doesn't get too brown. If it starts to get too dark, simply cover with a sheet of foil to keep it from browning any more. (Tip: I put a baking sheet on the rack under the pie in case any juice cooks out.) If you have any broth left, make a gravy by heating it in a saucepan and adding a little flour & water to thicken.