Chicken Pie

Ingredients

• the chicken
• salt
• pepper
• one heaping table-spoonful of butter
• make a good pie-crust

Method

1. 1

   Boil chicken with seasonings, make a pie crust, fill with chicken and gravy, and bake.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 32. The excerpt below is the record exactly as published.

CHICKEN PIE. When the chicken has been cut up and well washed, put it into a sauce-pan, with water enough to cover it, adding salt, pepper, and a heaping table-spoonful of butter ; boil it until tender'; make a good pie-crust, line a pan with it, put it in the oven, and bake quickly a light brown ; then put in the chicken, dredge a little flour over it, pepper and salt ; pour in the water in which it was cooked, put on the top crust, and bake. Many add sliced Irish potatoes, slices of mid- dling, or dumplings made of the pie-crust cut in strips and laid in with the chicken. CHICKEN PUDDING. Cut up the chickens, and parboil them until tender ; take six eggs, one quart of sweet milk, salt, and enough flour to make a thin batter; grease a pan with lard, lay in the chicken, season it with salt, pepper, and one heaping table- spoonful of butter; pour over the batter, and bake one hour. Veal or beef makes a nice pudding, prepared in the same way. The batter need not be so rich, requiring no butter. Cut slices of ham, after it is not fit to appear upon the table, make a batter as directed above, put on the ham, and bake in a pan. CHICKEN STEWED WITH GREEN CORN. Cut up the chicken, and season it well with salt and pep- per; have green corn cut off the cob; put a layer of chicken in the bottom of a stew-pan, then a layer of corn, and so on until all the chicken is in; sprinkle in salt, pepper, and 68 The New Kentucky Home Cook Book. parsley minced fine, one heaping table-spoonful of butter

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