Chicken Pie (1)

Ingredients

• a good crust
• salt
• pepper
• butter
• a piece of dough

Method

1. 1

   Line a baking-dish with crust.

2. 2

   Cook chickens as for fricassee, season, and lay in the dish.

3. 3

   Pour on thickened gravy, cover with puff-paste, cut a hole in the center, and bake in a quick oven.

4. 4

   Check for dryness and add more gravy if needed.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 283. The excerpt below is the record exactly as published.

a good crust. Have your chickens cooked as for a fricassee, seasoned with salt, pepper and butter; before they are quite done lay them in a baking- dish, and pour on part of the gravy which you have thickened with a little flour. Cover it then with puff-paste ; in the centre of this 444 THE HEARTHSTONE ; OR, LIFE AT HOME. cover cut a small hole the size of a silver dollar, and spread a piece of dough twice its size over it. When baked remove this piece and examine the interior; if it is getting dry, pour in more of the re- maining gravy ; cover it again and serve. It should be baked in a quick oven. Pigeon and veal pies are made after the above recipe. Chicken Pie (2). — Joint the chickens, which should be young and tender ; boil them in just sufficient water to cover them. When nearly tender take them out of the liquor and lay them in a deep pud- ding-dish, lined with pie-crust. To each layer of chicken put three or four slices of pork, add a little of the liquor in which they were boiled, and a couple of ounces of butter cut into small pieces ; sprinkle a little flour over the whole; cover it with nice pie-crust, and ornament the top with some of the pastry. Bake it in a quick oven one hour. Chickens. — For roasting or boiling, chickens should have a dress- ing prepared like that for turkeys. Half a teacup of rice boiled with them makes them look white. Smothered Chicken {Southern method'). — Dress young chickens; wash and let them stand in water half an hour to make them wdiite ; put into a baking-pan (first cutting them open at the back); sprinkle salt and pepper

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