Chicken Pie

Ingredients

• a small onion
• a sprig of parsley
• a small piece of bay leaf
• salt
• pepper
• flour diluted with cold water
• plain pie-crust, puff paste, or a crisp biscuit dough

Method

1. 1

   Dress, clean, cut up the fowls, and put into a stewpan with onion, parsley, and bay leaf.

2. 2

   Cover with boiling water and cook until tender.

3. 3

   When half done, add salt and pepper.

4. 4

   Remove chicken, strain stock, skim off fat, and reduce stock if too much.

5. 5

   Thicken with flour diluted with cold water.

6. 6

   Remove large bones, arrange chicken in a baking dish, pour over gravy, and cover with pie-crust, making incisions for steam to escape.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 60. The excerpt below is the record exactly as published.

Chicken Pie. Use fowls. Dress clean, cut up, and put into stew- pan with a small onion, sprig of parsley and small piece of bay leaf. Cover with boiling water, and cook until tender. When half done add salt and pepper. When chicken is tender remove from stewpan, strain stock, and skim off fat. If too much stock, reduce it by boil- ing, then thicken with flour diluted with cold water to the right consistency. Remove some of the large bones and arrange the chicken in a bakmg-dish. Pour over the gravy and cover with pie-crust, making sev- eral incisions for the steam to escape. The crust can POULTRY AND GAME. 129 "be plain pie-crust, puff paste, or a crisp biscuit dough

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