Chicken Pie

Ingredients

• two fowls
• one teaspoon salt
• one-eighth teaspoon pepper
• four tablespoons butter
• one-third cup flour
• three and one-half cups stock

Method

1. 1

   Dress, clean and cut up chicken.

2. 2

   Put in stew pan, cover with boiling water, and cook until tender, adding salt and pepper when half cooked.

3. 3

   Remove chicken, strain stock, skim off fat and reduce to 3.5 cups.

4. 4

   Melt butter, add flour, and pour on gradually, stirring constantly, reduced stock.

5. 5

   Remove bones from chicken and add meat to gravy.

6. 6

   Turn in a pudding dish, cover with paste, and bake in hot oven for 45 minutes.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 26. The excerpt below is the record exactly as published.

CHICKEN PIE. Dress, clean and cut up two fowls in pieces for serving. Put in stew pan, cover with boiling water, and cook until chicken is tender, adding one teaspoon salt, and one-eighth teaspoon pepper when chicken is half cooked. Remove chicken, and strain stock. Skim off fat and reduce stock to three and one-half cups. Melt four tablespoons butter, add one-third cup flour

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