Americandinner
Chicken Pie
From Standard Paper-Bag Cookery, 1912
Use the paste recipe for the crust.
Presented as published in 1912. 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
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 20. The excerpt below is the record exactly as published.
Chicken Pie. — Disjoint two chickens and cook until tender in just enough water to cover. Remove all the thick skin and the largest bones. Line a baking dish with good paste, pack the chicken in layers and dust each with salt, pepper and flour. Pour in enough of the chicken liquor to come nearly to the top ; lay on a table- spoon of butter and cover with a crust after cutting out a piece as large as the top of a small cup. Moisten the edges and press together, then ornament the top with leaves cut from the trimmings of paste. Bag and bake in a quick oven. 50 STANDARD PAPER BAG COOKERY Paste for Chicken Pie.— Sift five level teaspoons of baking powder and one level teaspoon of salt with four cups of flour and rub in one cup of butter until like coarse meal. Mix with nearly two cups of milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.