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Chicken Pie
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
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
Nutrition per serving
556Calories
15 gProtein
66 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein15 g
Carbohydrates66 g
Fiber0 g
Sugars5.7 g
Total Fat40 g
Saturated Fat14 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol112 mg
Sodium1289 mg
Potassium432 mg
Calcium523 mg
Iron5 mg
Magnesium38 mg
Phosphorus366 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0.4 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.5 mg
Folate119 mcg
Choline27 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 35. The excerpt below is the record exactly as published.
Chicken Pie. Skin the chicken, put in cold water, and cook till tender. Salt to taste. Make a sauce of 3 tablespoons butter, 3 table- spoons flour, 3 cups chicken stock, 1 cup cream, pepper and salt. Crust, 2 cups flour. I egg. 1 cup milk. 2 tablespoons butter. 2 tablespoons baking powder. J/2 teaspoon salt
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