Americandinner
Baked Chicken Pie
From The art of cookery, 1899
Serves 6
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 103. The excerpt below is the record exactly as published.
Baked Chicken Pie. — Cover the bottom and sides of a baking dish with flaky pie crust, or with Baking Pow- der Biscuit Dough No. 2. Fill with white tissue paper, or with clean white rags, and cover with crust. Do not pinch the edges together. Bake until well cooked. Lift off the top crust, take out the paper or rags, fill the shell with stewed chicken, replace the top crust
Cook this with the app: pantry check, scaling, and the assistant.