Chicken Pie
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 21. The excerpt below is the record exactly as published.
CHICKEN PIE. Remove large bones from stewed chicken; put meat and sauce in a baking-dish, in the centre oi which a small inverted cup has been placed. Cover with a soft, rich biscuit dough, or rich paste.
Cook this with the app: pantry check, scaling, and the assistant.