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Chicken Pie

Name: Chicken Pie
Yield: 1 servings
Cuisine: American
Ingredients: Boil your chickens until they are tender; line deep pie plates with a rich crust; add butter; a little flour; pour the gravy over the chicken

From The new home cook book, 1896

Serves 1

Presented as published in 1896. 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

Nutrition per serving

366Calories

32 gProtein

0 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories366 kcal

Protein32 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat26 g

Saturated Fat7.3 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.5 g

Cholesterol128 mg

Sodium119 mg

Potassium321 mg

Calcium19 mg

Iron1.5 mg

Magnesium34 mg

Phosphorus250 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C2.7 mg

Vitamin A70 mcg

Vitamin E0.5 mg

Vitamin K2.6 mcg

Vitamin B60.6 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate10 mcg

Choline101 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from The new home cook book (1896), page 38. The excerpt below is the record exactly as published.

CHICKEN PIE. Mrs. A. A. Carpenter. Boil your chickens until they are tender and season highly, line deep pie plates with a rich crust, take the white meat and a little of the dark off from the bones, put into the pie plates, pour the gravy over the chicken, add butter and a little flour

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