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Chicken Pie

Name: Chicken Pie
Cuisine: American
Ingredients: one or two chickens; One quart flour; two teaspoonfuls baking powder; two tablespoonfuls drippings; one of butter; milk to make a soft dough — about two cups

From Physical culture cook book, 1901

It is well to prepare the chicken the day before, and when cold take off the fat.

Presented as published in 1901. 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

Nutrition per serving

2729Calories

102 gProtein

413 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories2729 kcal

Protein102 g

Carbohydrates413 g

Fiber0 g

Sugars23 g

Total Fat85 g

Saturated Fat24 g

Monounsaturated Fat25 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol244 mg

Sodium1256 mg

Potassium1739 mg

Calcium1237 mg

Iron31 mg

Magnesium229 mg

Phosphorus1481 mg

Zinc7.9 mg

Copper0.9 mg

Manganese3.8 mg

Vitamin D6.2 mcg

Vitamin C2.7 mg

Vitamin A226 mcg

Vitamin E1.5 mg

Vitamin K2.6 mcg

Vitamin B61.2 mg

Vitamin B123.2 mcg

Thiamin (B1)5.1 mg

Riboflavin (B2)3.1 mg

Niacin (B3)46 mg

Folate813 mcg

Choline220 mg

Caffeine0 mg

Water594 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 32. The excerpt below is the record exactly as published.

Chicken Pie. — Cut up one or two chickens and proceed as for fricasseeing, thickening the gravy; line the sides' of a deep dish .with a crust made as follows: One quart flour, two teaspoonfuls baking powder, two tablespoon- fuls drippings or other shortening, one of but- ter, milk to make a soft dough — about . two cup

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