Clam and Chicken Pie
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | Whole chicken; 3 to 3-1/2 lbs | |
| 1/2 | c | "Chicken Soup Stock" (see recipe); or chicken broth |
| 1/2 | c | Cream; half-and-half or milk |
| 2 | tb | Each butter & flour; cooked to form a roux |
| 1 | ts | Salt |
| 1 | ds | Cayenne pepper |
| 2 | cn | (6.5-oz) diced clams; drained |
| 2 | Hard boiled eggs; sliced | |
| 1 | Batch "Basic Easy Crust" (see recipe) |
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