Chicken Pie

Ingredients

• 1 large hen (cook very tender)
• having about 4 cups of broth when done
• 1 teaspoon of flour
• 1 tablespoon of butter
• your favorite pie crust

Method

1. 1

   Remove hen from fire, cool, and take meat from bones.

2. 2

   Line a 2½-inch deep baking dish with pie crust.

3. 3

   Place a layer of chicken, flour, butter, then a layer of pastry.

4. 4

   Add remainder of chicken, season, pour over broth until dish is filled, then top with pastry and cook for an hour at 450 degrees.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 52. The excerpt below is the record exactly as published.

CHICKEN PIE 1 large hen (cook very tender), having about 4 cups of broth when done. Remove from fire and cool and take meat from the bones. Line a 2V2-inch deep baking dish with your favorite pie crust. Place a layer of chicken, 1 teaspoon of flour, 1 tablespoon of butter

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