Chicken Pie, Plain

Ingredients

• 1 large fowl or 2 chickens
• 1 slice of fat salt pork — 2 ounces
• 1 large potato
• 1 teaspoonful of minced onion
• 1 of black pepper
• 1 of salt
• 1 pound of pie crust
• 2 tablespoonfuls of flour
• a little parsley

Method

1. 1

   Cut the fowl into 8 pieces and boil until tender.

2. 2

   Add potato half an hour before removing from heat.

3. 3

   Thicken the liquor with flour and water, mix in parsley, and transfer to a baking pan.

4. 4

   Dredge with pepper and flour, cover with pie paste, and bake for half an hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 43. The excerpt below is the record exactly as published.

Chicken Pie, Plain. When chicken pie or any similar dish is written in a menu as of some partic- ular style, it, of course, carries the im- plication that there are more ways than one. A very small variation or addi- tion of vegetables, mushrooms or eggs and wine may suffice to change the name. It is only necessary to say here that one way by which young chickens, squirrels, rabbits etc., are partly fried in butter before being covered with a crust, and the gravy in the pan is made rich and light brown, may be found detailed elsewhere for pigeon pie, and the follow- ing is the other principal method, or country style. 1 large fowl or 2 chickens. 1 slice of fat salt pork — 2 ounces. 1 large potato. 1 teaspoonful of minced ODion« 1 of black pepper. 1 of salt. 1 pound of pie crust. 2 tablespoonfuls of flour. A little parsely

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