I located it on another shelf and noted that one of his all-time favorite dishes (as I've mentioned many times in this blog), Chicken Pot Pie, was furnished to the cookbook by Mrs. Will Rogers, wife of the U.S. Congressman from Oklahoma and a friend of Louis' mom. Mrs. Rogers (whose husband was no relation to the legendary Oklahoma humorist Will Rogers) lived in Washington D.C. during the FDR era when Grandmother Moore lived there and was a stenographer for several government agencies.
The Congressional Cookbook (circa 1933), compiled with recipes from the wives of governmental luminaries in that day, had yellowing pages and a frayed cover, but it was filled with wonderful vintage recipes that still make up into beautiful dishes.
My biggest delight was walking to my backyard garden and pulling up the 12 small onions called for in this recipe. They were just the right size--small, gorgeous bulbs that I quickly steamed in the microwave and then laid on the bottom of the prepared casserole. Seasoning for the broth included fresh-cut parsley from my herb row by my back steps. Couldn't get better than this!
Grandmother Moore's cookbook and her friend's recipe sprang alive for this incredible meal.
Chicken Pot Pie
3 cups cooked chicken
12 small onions, cooked and diced
1 cup diced carrots, cooked
4 tablespoons flour
2 cups chicken broth, seasoned to taste (I used pepper, salt substitute, and fresh parsley)
6 tablespoons water
biscuit dough (I used Bisquick low-fat baking mix to make dough)
Arrange the chicken, onions, and carrots in a greased 1 1/2-quart casserole; meanwhile, in a large skillet heat the chicken broth. Stir in flour that has been mixed to a smooth paste with the water; boil 5 minutes. Stir frequently until sauce is thickened. Pour this sauce over the chicken and vegeteables. Prepare the biscuit dough. Roll to 1/4-inch thickness; cut biscuits into rings; arrange on chicken. Bake at 425 degrees for 30 minutes. Makes 6-8 servings.