Chicken Pie
From Canadian cook book, 1924
Celery, carrots, peas, or potatoes may be added.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 19. The excerpt below is the record exactly as published.
CHICKEN PIE. 1. Cut up and cook chicken as for Stewed Chicken. 2. Season and thicken stock, using 2 tb. flour to 1 c. stock
Cook this with the app: pantry check, scaling, and the assistant.