Chicken Pie

Ingredients

• 1 chicken
• Yolk of hard-boiled egg
• Salt and pepper
• 1/2 tablespoon parsley
• 1 tablespoon flour
• 1/4 pound salt pork
• Pie crust

Method

1. 1

   Prepare the chicken as for fricassee; put the giblets in cold water and stew until nearly done; add the chicken; season with pepper and salt and simmer for twenty minutes.

2. 2

   Remove with a skimmer and make a gravy of the broth by adding the flour, egg yolk and parsley.

3. 3

   Line the sides of a deep baking pan with pie crust; place an inverted cup in the center; put in the chicken in layers covered with strips of salt pork and moistened with the gravy.

4. 4

   Pour on the remainder of the gravy; cover with pie crust, making the edges as firm as possible and cutting a few slashes.

5. 5

   Bake slowly for nearly an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 39. The excerpt below is the record exactly as published.

CHICKEN PIE 1 chicken Yolk of hard-boiled egg Salt and pepper 1/2 tablespoon parsley 1 tablespoon flour 14 pound salt pork Pie crust

Cook this with the app: pantry check, scaling, and the assistant.