Chicken Pie
From Favorite recipes (North Carolina, 1948), 1948
This may be baked immediately or stored in refrigerator overnight.
Presented as published in 1948. 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
4538Calories
364 gProtein
12 gCarbs
327 gFat
Full nutrition (34 nutrients)
Calories4538 kcal
Protein364 g
Carbohydrates12 g
Fiber0.4 g
Sugars0.8 g
Total Fat327 g
Saturated Fat86 g
Monounsaturated Fat124 g
Polyunsaturated Fat65 g
Omega-30.1 g
Cholesterol2105 mg
Sodium1679 mg
Potassium3721 mg
Calcium314 mg
Iron20 mg
Magnesium390 mg
Phosphorus3079 mg
Zinc26 mg
Copper1 mg
Manganese0.5 mg
Vitamin D7.6 mcg
Vitamin C29 mg
Vitamin A1064 mcg
Vitamin E7.6 mg
Vitamin K31 mcg
Vitamin B66.7 mg
Vitamin B127.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)3.2 mg
Niacin (B3)124 mg
Folate218 mcg
Choline1673 mg
Caffeine0 mg
Water1352 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 11. The excerpt below is the record exactly as published.
CHICKEN PIE 4 lb. chicken 4 hardboiled eggs Salt, pepper and flour 2 tablespoons shortening Plain pastry
Cook this with the app: pantry check, scaling, and the assistant.