Pennsylvania Dutch Chicken And Oyster Pie

Directions

1. Stew chicken until tender, season with 1/4 pound butter, salt and pepper.
2. Line deep dish with pastry crust.
3. Pour in the stewed chicken and cover loosely with a crust in the center of which a hole the size of a tea cup has been cut.
4. Prepare separately 1 pint oysters, heating the liquor with a little flour and when it comes water.
5. Season with salt, pepper and 2 tablespoons of butter.
6. To a boil, pour over oysters.
7. 20 minutes before pie is done, lift the top crust and put the oyster mixture in.
8. .