Chicken Pie

Ingredients

• 2 fowls or chickens
• 1 onion
• 1/4 tablespoon salt
• 1/4 teaspoon pepper
• 1/2 cup flour

Method

1. 1

   Dress, clean, and cut up the chickens.

2. 2

   Put cut pieces in a large saucepan, cover with boiling water, add onion, and cook slowly until tender (about 1.25 hours).

3. 3

   After 45 minutes, add salt and pepper.

4. 4

   Remove chicken, strain liquid, skim fat, and reduce to about 4 cups.

5. 5

   Thicken with flour diluted with cold water.

6. 6

   Assemble in a baking dish with chicken and gravy, cover with pie crust, and bake until crust is brown.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 23. The excerpt below is the record exactly as published.

Chicken Pie. Make pastry as directed in Recipe No. 107. Dress, clean and cut up 2 fowls or chickens as directed in Recipes Nos. 621 and 622. Put cut up pieces in large saucepan, cover with boiling water, add Yi onion and cook slowly until tender. This will re¬ quire about i*4 hrs. After the first 45 min. add *4 tablespoon salt and *4 teaspoon pepper. Remove chicken when tender and pour the liquid in the pot through a strainer into a smaller saucepan. Skim the fat off the top and boil vigorously until the quantity is reduced to about 4 cups. Thicken this with ^2 cup flour diluted with enough cold water to pour. Place a cup or a tumbler bottom up in the center of a baking dish to support the center of the crust of 7o THE GALLEY GUIDE the pie. Place the pieces of chicken around it after the bones have been removed. Pour the gravy over the chicken. Cover with pie crust. Wet the edge of the pie crust and press it with a fork all the way round on the edge of the baking dish. Make several cuts in the top of the crust to allow steam to escape. Bake in a moderate oven until crust has risen and is brown. When cut for serving lift up the edge of the cup or glass with the point of a fork. The gravy will be found trapped under it. 644 — Beef Stew. Cut 2 lb. beef (usually shoulder) in pieces for serving, cover with 2 qt. boiling water and let sim¬ mer for 2 hr. Then add the following vegetables cut up fine : 1 onion

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