Chicken Pie No. 2

Ingredients

• a good fat young hen
• three tablespoonfuls of butter
• three tablespoonfuls of flour
• one cup of warm milk or cream
• six cups of the warm chicken broth
• two cups of flour
• two teaspoonfuls of baking powder
• one teaspoonful of salt
• two tablespoonfuls of butter or lard

Method

1. 1

   Cook chicken in cold water, salt when partly done.

2. 2

   Remove bones and lay chicken in a baking dish.

3. 3

   Prepare a sauce with butter, flour, pepper, chicken broth, and milk.

4. 4

   Pour over chicken.

5. 5

   For crust, mix flour, baking powder, salt, butter, and milk.

6. 6

   Lay over chicken and bake.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 78. The excerpt below is the record exactly as published.

one teaspoonful of baking powder. Add enough flour to make a stiff dough. Put chicken into a deep pan with plenty of broth. Sprinkle in a handful of flour and add pepper and more salt if necessary. Wet the edge of pan and cover the top with dough three-quarters of an inch thick, cutting a slit in the center for steam to escape. Bake in a moderately hot oven thirty minutes. Mrs. Chas. Horner. CHICKEN PIE— No. 2. Put a good fat young hen to cook in cold water. When partly done, salt. When done, remove bones and lay in the bottom of a baking dish. Prepare a sauce of three tablespoonfuls of butter (melted), three table- spoonfuls of flour, a little pepper and six cups of the warm chicken broth and one cup of warm milk or cream. Pour over the chicken. Crust. — Two cups of flour, two teaspoonfuls of baking powder, one teaspoonful of FOULTRY AND GAME. 101 salt, two tablespoonfuls of butter or lard

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