Chicken Pie

Ingredients

• two chickens weighing about eight pounds
• half the quantity of paste given in the rule for chopped puff paste
• three pints of chicken stock
• four table-spoonfuls of butter
• four of flour
• two slices of carrot
• half a large onion
• a bay leaf
• a sprig of parsley
• a bit of mace
• perhaps half a teaspoonful of pepper
• three teaspoonfuls of salt

Method

1. 1

   Clean and halve chickens, simmer in boiling water until tender.

2. 2

   Cool, remove skin, and cut into pieces.

3. 3

   Layer chicken in pie-dish with salt and pepper.

4. 4

   Beat butter and flour until creamy, add vegetables and stock, simmer for 15 minutes.

5. 5

   Strain sauce over chicken, cover with pastry, and bake for 1 hour and 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 175. The excerpt below is the record exactly as published.

Chicken Pie. For a dish holding three quarts use two chickens weighing about eight pounds, half the quantity of paste given in the rule for chopped puff paste, three pints of chicken stock, four table-spoonfuls of butter, four of flour, two slices of carrot, half a large onion, a bay leaf, a sprig of parsley, a bit of mace, and salt and pepper to suit the taste, — perhaps half a teaspoonful of pepper and three teaspoonfuls of salt

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