Chicken Pie

Ingredients

• 3 full cups flour
• 1/2 teaspoon salt
• 4 even tablespoons lard
• 2 teaspoons baking powder
• Milk for batter

Method

1. 1

   Sift flour, salt and baking powder together; add lard and milk or water to make the consistency of biscuit dough.

2. 2

   Mix well, but do not knead.

3. 3

   Take over half, roll out thicker than pie crust; line a two gallon earthen pan with this crust.

4. 4

   Layer chicken, pepper, salt, onion, bacon, potatoes, and repeat until all chicken is used.

5. 5

   Roll out remaining dough to cover top, cut an X in center, place over top, turn down edges, add butter over opening, fill with boiling water, and cook slowly for two hours.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 5. The excerpt below is the record exactly as published.

CHICKEN PIE. Mrs. E. J. Jeffress. Cover the chicken with water, (a full grown hen is best,) let cook slowly until two-thirds done. Salt the broth to taste and cook until the meat will fall from the bones. Remove from the broth; take out the bones and lay tlie meat in bottom of baking dish; Now prepare a sauce as follows: Sauce — Melt 3 tablespoons butter, add to it 3 tablespoons flour, a little pepper, mix and add i cup warm and 4 cups hot broth, cook to a bu1)bling, then add i cup hot cream or milk, pour this into baking dish over chicken, reserving enough sauce for the gravy bowl. Set in oven to keep to a cooking point while you make CRUST FOR PIE. 2^/4 cups flour in bowl. 2 scant teaspoons baking pow- 2 tablespoons shortening well der. rubbed into flour. • 1 egg, beaten, to which add 1 y2 teaspoon salt. cup milk. Stir this into flour to make a thick batter which spread over chicken, and bake. MEATS AND POULTRY. 21 CHICKEN PIE. Mrs. N. O. Nelson. Pastry — 3 full cups flour. yz teaspoon salt. 4 even tablespoons lard. 2 teaspoons baking powder. Milk for batter. Sift flour, salt and baking powder together; add lard and milk or water to make the consistency of biscuit dough. Mix well, but do not knead. Take over half, roll out thicker than pie crust ; have well greased a two gallon earthen pan, line it to the top with this crust. Cut a young chicken — six months old is the best age for pie — as for frying; place a layer of chicken, pepper and salt, a sprinkle of onion and breakfast bacon or pickled pork cut fine, then two or three handfuls of Irish pota- toes, sliced very thin, a little more salt and pepper. Pinch off a piece of the remaining dough ; roll very thin, cut in dia- mond shapes and put three or four over potatoes ; then another layer of chicken, etc., until all the chicken is used. Roll out the remaining dough until large enough to cover top of pan ; cut an X cross in centre place over top of pan ;' turn down well all around. Put a piece of butter the size of an egg Over the opening in the top crust. Place crock in oven, fill with boiling water, pouring it in over the butter. Cook slowly for two hours. If crust inclined to become too brown put paper over it. When ready to serve, pin a large napkin around the crock and place on the table with a heavy plate underneath. OVEN ERIED CHICKEN. Mrs. W. R. Prickett. Cut the chicken up as for frying. Salt and pepper each piece and roll well in flour. Place in the baking pan with 3 heaping tablespoons of butter and a cup of water. Have the oven hot when the chicken is put in and let it remain until it is browned 22 THE EDWARDSVILLB COOK BOOK. on top. Turn the pieces over to have it all well browned and pour into the pan 4 cups of boiling water into which one table- s])oonful of sugar, and a little salt and pepper have been stirred. Keep basting the chicken as the pieces dry on top, adding more water as necessary. When it is done remove chicken to plat- ter and place baking pan on top of stove, and slowly add one cup of hot milk to the gravy. If the chicken is well basted it will be brown and moist and the gravy can be thinned with milk or water. FRENCH BROILED CHICKEN. Mrs. S. T. Robinson. Take a 2 pound chicken, wash and split down back, salt well Put a large cook spoon full of half lard and half butter in a skillet and let it get hot, spread chicken in, open side down. Cover with lid, , fitting inside and closely. Weight lid down. Turn ocasionally and cook rather slowly until done. Requires about 40 minutes. FRIED CHICKEN. Mrs. M. S. Nix. Take a spring chicken of about 3 lbs., scald in water a little hotter than your hand will bear (this will take a little longer to scald), rub the feathers off with your hand, wash in plenty of cold water ; cut up and wash in very cold water, wipe dry, salt and pepper to taste ; sprinkle flour over until perfectly covered. Have a skillet full of lard, very hot, put in chicken, turning until a beautiful brown. Do not let it be over one hour from the time the chicken is killed until it is on the table, to have perfect success. CHICKEN BROWN STEW. Mrs. S. T. Robinson. Mrs. J. T. Keller, St. Louis. Put your dinner pot on the stove, a flat bottom preferred. Put into this a cookspoon of lard, the same of flour, a little MEATS AND POULTRY. 23 chopped onion. Stir constantly until this is quite brown ; have your chicken jointed and drop into this. Stir well ; pour over enough water to cover. Put lid on and let cook slowly until dinner. Salt and pepper to taste. Old or young chicken may be used. I prefer old. I use lard in preference to butter be- cause it burns less easily. If chicken very fat use less lard. If you try this once you will try it twice. CHICKEN CROQUETTES. Mrs. Ritchey G. Early. 1 CUD cream or milk. 1 lump butter, size of egg. 1 cup fine bread crumbs. 1 pint finely chopped cooked chicken. 1 tablespoon flour. A bit of minced onion or parsley 1 teaspoon salt.

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