Chicken Pie

Ingredients

• two fat young fowls
• a pint of raw potatoes
• three or four tablespoons of flour
• a tablespoon or two of butter
• two or three hard-boiled eggs

Method

1. 1

   Cut the fowls in pieces, cover with boiling water, and cook slowly.

2. 2

   After 45 minutes, add sliced potatoes and cook for 10 more minutes.

3. 3

   Line a deep pan with biscuit crust, layer cooked chicken and potatoes, thicken the cooking water with flour, pour over, add butter and sliced eggs, season, cover with a top crust, and bake for 2 hours in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 72. The excerpt below is the record exactly as published.

CHICKEN PIE Take two fat young fowls, cut them in pieces, put in a pot, nearly cover with boiling water, and cook slowly. After they have cooked three-quarters of an hour add a pint of raw potatoes cut in slices, and cook ten minutes from the time they began again to simmer. Salt to taste. Have a deep pan lined with a biscuit crust, that is a dough made after baking powder biscuit receipt. The dough should be rolled thicker than the common fruit-pie crust. Lay cooked chicken in the pan, then put in a Ia}er of potato, and so alternate till you have used your material. Thicken the water in which the chickens cooked by stirring in three or four tablespoons of flour dissolved in a little cold water and boiling up the liquor. Pour this over the chicken and potato in the deep pan, add a tablespoon or two of butter — more or less, according to the 130 THE HOME COOK BOOK fatness of your chickens — two or three hard-boiled eggs

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