Chicken Pie, Country Style

Ingredients

• Cook two chickens
• add one onion
• 1/2 tbls. salt
• one-eighth t-spoon of pepper
• 1/3 cup of flour
• 3 tbls. butter
• 3 cups of flour
• 2 tbls. baking powder
• one and one-half t-spoons salt
• 3 tbls. each of butter
• one and one-fourth cups milk

Method

1. 1

   Cook chickens in boiling water with onion until tender.

2. 2

   When half cooked, add salt and pepper, remove chicken, strain off fat and return, simmer to reduce stock to four cups.

3. 3

   Thicken stock with flour and dilute with cold water.

4. 4

   Add butter bit by bit, and more salt if necessary.

5. 5

   Place a small cup upside down in center of baking dish, arrange chicken pieces around it, pour over gravy.

6. 6

   For crust, sift flour, baking powder, and salt.

7. 7

   Work in butter and lard, then add milk, roll crust for top and remaining dough for braiding.

8. 8

   Bake in hot oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 113. The excerpt below is the record exactly as published.

CHICKEN PIE, COUNTRY STYLE. Cook two chickens, cover with boiling water, add one onion and simmer until meat is tender. When half cooked, add 1/2 tbls. salt, one-eighth t-spoon of pepper, remove chicken, strain off fat and return, simmer to reduce stock to four cups, thicken stock with 1/3 cup of flour, and dilute with enough cold water to pour easily. Add three tbls. butter, bit by bit, and more salt if necessary. Place a small cup upside down in center of baking dish, arrange pieces of chicken around it, after removing some of the larger bones and pour over gravy. CRUST. Sift three cups of flour, two tbls. baking powder, one and one-half t-spoons salt. Work in three tbls. each of butter and lard, using tips of fingers ; then add one and one-fourth cups milk, roll crust for top one-half inch thick, and remaining dough one-fourth inch thick, cut in three pieces and braid and place around top of cup. Bake in hot oven. Mrs. J. Sid Holland. MOTHER'S SWEET POTATO PUDDING. 2 lbs. grated sweet potatoes. 1 pt. fresh milk. 4 fresh eggs. 1 t-spoon ground cloves. 4 oz. fresh butter. 1 t-spoon ground spice. 1 lb. sugar. 1 t-spoon salt. Mix well and pour into a hot greased pan and bake. Stir twice whilst baking then leave to brown. This recipe was used over sixty years ago. Miss Almeda Harris. COFFEE CAKE. 1 egg. 1/3 cup melted butter. 1 cake yeast. 14, cup sugar. 1 cup milk, scalded and cooled. 1/2 t-spoon salt. l^ cup luke warm water. Grated rind of 1 lemon. 11/2 cups sifted flour. Dissolve yeast in lukewarm water and add lukewarm milk and one and half cups of flour

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