Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Americandinnernut-free
Chicken Pie
From Atlanta women's club cook book, 1921
Serves 5
A modern interpretation · AI-generated from the original record
Ingredients
- 1 qt. flour
- Lard size of egg
- 1 t-spoon salt
- 1 good-sized chicken
- 6 small potatoes
- 1 onion
- 5 level t-spoons baking powder
- Milk
Method
Boil chicken gently until it falls from bones; cut in small pieces.
Cook potatoes and onion in chicken broth.
Make a pastry of flour, lard, salt and baking powder — add milk enough to make a soft dough.
Line baking dish with pastry and bake in hot oven.
Fill with chicken, potatoes, and a small amount of broth, cover with pastry and brown in quick oven.
Thicken remaining broth, and serve over pie.
Nutrition per serving
641Calories
21 gProtein
113 gCarbs
12 gFat
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 5. The excerpt below is the record exactly as published.
CHICKEN PIE. 1 qt. flour. Lard size of egg. 1 t-spoon salt. Milk. MRS. HARDING'S 1 good-sized chicken. 6 small potatoes. 1 onion. 5 level t-spoons baking powder
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