Chicken Pie a la Creme

Ingredients

• a fat chicken — 5 or 6 pounds
• a pint of water
• 1 pint of cream
• a little flour
• salt
• pepper

Method

1. 1

   Boil a fat chicken until very tender and only a pint of water remains.

2. 2

   Remove bones and return chicken to kettle.

3. 3

   Season well with salt and pepper.

4. 4

   Cook 10 minutes, add 1 pint of cream and thicken with a little flour.

5. 5

   Make a rich baking powder crust, roll 1 inch thick.

6. 6

   Line a deep quart basin and dredge with flour.

7. 7

   Pour in chicken and cover with crust in which slits have been cut.

8. 8

   Pinch down the edge and bake ½ hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 16. The excerpt below is the record exactly as published.

Chicken Pie a la Creme. j'xiil a I'at eiiicken — o oi- (i pounds in weiiiiil — unlil wvy It'iidcr and only a pint of water remains, licmove hones and return ch'icken to ketth\ Season well with >alt and pepper. Cook 10 minutes, add 1 pint of cream and thicken with a little Hour. Make a rich hakin^u' powder crust, roll 1 inch tliick. Line a deep "i (piart hasin and dreduc with tlour. Pour in chicken and co\ci' with crust in which slit.-i have l)een t-iit. I'inch down the edii'e and l)ake }, hour. The upper crust with the chicken dressing' should he serxcil lirsi. This pie will serve Pl. :\[i;s. W. II. doiixsTox. Mrs. E. B. Howard's Creamed Chicken. ^J'o l.l pounds of diced chicken, add 1 cu]) of celery cut tine and 1 can of mu-li- rooins. To one pint of cream add the juice from mushrooms, scald and tuiii on 2 tahlespoons of luitter and 2.', talilespoons of Hour, stiri'cd together, season A\dth pepper and salt

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