Chicken Pie
From Anson County cook book, 1928
When serving, slip the knife under the ramekin to release the gravy.
Presented as published in 1928. 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
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 12. The excerpt below is the record exactly as published.
CHICKEN PIE Cut a young tender chicken in pieces. Place in kettle and add enough water to cover. Add one small slice of bacon, put cover on kettle and let simmer slowly until chicken is tender, adding a little more water if needed. Make a gravy of the stock, usinu 2 tablespoons full of Melrose flour for each cup of stock. Use for th? crust a good pie pasts, rolled thicker than for fruit pies. Line the sides of a deep baking dish with crust, invert in the middle a small cup or ramekin; put in part of chicken, season with salt and pepper and a generous amount of butter, and a few pieces of pastry cut in strips, as in stewed chicken; then add the rest of the chicken and season again. Put in the dish 2 cups of gravy made from the broth
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