Chicken Pie

Ingredients

• one tablespoon salt
• one quart flour
• two teaspoons Cleveland's baking powder
• one small cup butter

Method

1. 1

   Cut into pieces the chickens, boil in enough water to cover until tender, adding salt when half done.

2. 2

   Thicken the liquid with flour and butter, add salt and pepper to taste, boil five minutes.

3. 3

   Mix flour, baking powder, and butter to make a biscuit dough.

4. 4

   Roll half to line a deep dish, fill with chicken and gravy, cover with the other crust, and bake until done.

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 9. The excerpt below is the record exactly as published.

Chicken Pie. Cut into pieces the chickens, boil in enough water to cover until tender, adding when half done one tablespoon salt; take out chicken, keep warm, and thicken the liquid with one tablespoon each flour and butter rubbed together; add salt and pepper to taste; boil five minutes; take one quart flour, two tea- spoons Cleveland's baking powder, little salt and one small cup butter

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