Chicken Pie

Ingredients

• 1 good-sized chicken
• 2 medium-sized potatoes
• 2 large onions
• an egg
• a little salt
• a very little pepper
• a little flour
• liquor in which there is butter

Method

1. 1

   Boil the chicken until done, remove meat and break into pieces.

2. 2

   Boil the gravy until water is absorbed, then add chicken and cook closely.

3. 3

   Prepare a crust like puff paste, line a pan, wet inside with egg, add chicken, cover with top crust leaving a hole for moisture.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 190. The excerpt below is the record exactly as published.

1 good-sized chicken, which should be carefully dressed, then boiled in water sufficient to cover it, until thoroughly done and add a little salt and a very little pepper. When so well done that meat will slip from bones, take bird out of the kettle, remove the, meat, break it into pieces as large as the two fingers. The kettle with the gravy has meanwhile been boiling, and should continue to boil un- til nearly all the water is absorbed. When water is boiled out, put broken up chicken into the kettle and allow it to cook, watching it very closely that it does not burn, stirring frequently. In this way it gets the delicious browned taste that add so much to this dish. Prepare a crust in same way as ordinary puff paste is made. Line a deep pan with the paste, break an tgg into the dish and thoroughly wet the inside of the crust. Place the chicken in, then put a top crust on, leaving a hole in the top so as to keep moist by adding liquor in which there is butter. — ^Mrs. Martin Logan, 2841 South Park Ave., Chicago, 111. VARIATION III.— Boil the chicken until tender, having first put in 2 medium-sized potatoes and 2 large onions, sliced very thin, pepper and salt, or any seasoning one may wish; thicken gravy nicely with a little flour and water, having enough to cover chick- en; now pour all into granite pan, until crust is prepared. Make a pie crust J^ an inch thick, and not too rich. This pie will bake in quick oven from 20 minutes to J^ hr. — Mrs. A. L. Martin, 3321 S. State St., Chicago, 111. CHICKEN AND HAM PIE — Cut up and stew the chickens, as in last recipe. Have ready 4 good-sized slices of cold boiled corned ham, cut into strips. Put a layer of ham in the bottom of a buttered bake-dish, season with chopped mushrooms and parsley, salt and pepper, and add a layer of white sauce, the base of which is the liquor in which the chickens were cooked. Next place in the dish the pieces of chicken in regular order, and upon these the 280 FOWL yolks of hard-boiled eggs. Repeat the seasoning and the sauce. lay a few strips of ham over the top, cover with a good paste, wash the pie with beaten egg and bake for Ij^ hrs. If you have no mushrooms, you may substitute a little mushroojn catsup. — Mrs. M. Maston, 917 W. Monroe St., Chicago, 111. PILAFF. — Singe, draw and disjoint 1 chicken as for a fricasee, put 2 tablespoons of butter in a saucepan, add 1 onion, sliced, stir until the onion is thoroughly cooked, 'but not browned, put in the chicken, stir for a moment, without browning, then cover with boiling water, cover the saucepan and bring to boiling point; push to the back part of the stove where it will just simmer for ^ of an hr. Wash J^ pt. rice and let it stand in water an hr.; drain, and sprinkle it carefully over the top of the chicken; add the salt and pepper; cover the kettle and cook for 30 minutes longer: the rice will now have absorbed every particle of water in the sauce- pan, so be very careful that it does not scorch. Rub together 2 tablespoons of ibutter and 2 of flour; add 1 pt. strained tomato, stir until boiling. Dish the chicken, putting the rice over the top; add to the tomato a ^ teaspoon of salt, a saltspoon of pepper, and strain carefully over the rice. Sprinkle over it a little chopped parsley and send at once to the table. This dish may also be made from cold, left-over chicken. It is exceedingly good made from mutton. — Cora D. Masters, 124 E. 41st St., Chicago, 111. VARIATION I. — Warm 1 pt. of canned chicken, or cold roast or boiled chicken, in 1 pt. of water till the meat is very tendier. Skim out the meat, and add to the liquor 1 pt. of strained tomatoes. Season highlj^ with salt, pepper, finely chopped onion^ and curry or chutney sauce. When boiling, add 1 cup of well-washed rice, and cook 20 minutes, or till the rice is soft. Add the pieces of chicken and H a cup of butter or cream. When hot, turn out on a platter, and garnish w^ith triangles of toast. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, III, PRESSED CHICKEN.— Boil a fowl in as little water as pos- sible, till the bones slip out and the gristly portions are soft. Re- move the skin, pick the meat apart, and mix the dark and white meats. Remove the fat and season the liquor highh' with salt and pepper; also with celery salt and lemon juice. Boil down to 1 cup and mix with the meat. Butter a mould and decorate the bottom COOK COUNTY COOK BOOK 281 and sides with slices of hard-boiled eggs; also -with thin slices of tongue or ham, cut into round or fancy shapes. Pack the meat in, and set away to cool, with a weight on the meat. When ready to serve, dip the mould in warm water, and turn out carefully. Gar- nish w^ith parsley, strips of lettuce or celery leaves, and radishes or beets. — Mary E. Stark, 3753 Armour Ave., Chicago, 111. VARIATION I. — Stew a chicken in just enough water to cov- er it and until the meat drops easily from the bones. Add a little salt and pepper. Remove bones and gristle, chop the meat; put it back into the broth and heat again. Line a dish with slices of hard-boiled eg^; pour chicken into it and let set. When it may be cut in even slices. — Mrs. W. Sportley, 3638 Forest Ave., Chicago, 111. POTATOES WITH CHICKEN— Use 2 cups hot mashed po- tatoes, a piece of butter size of an egg

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