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Chicken Pie, Southern Style
From The Rural cook book, 1907
Serves 3
Cut a hole in the top to allow steam to escape.
Presented as published in 1907. 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
As published
This recipe was extracted from The Rural cook book (1907), page 18. The excerpt below is the record exactly as published.
Chicken Pie, Southern Style- — Select a fowl weighing four or five pounds; clean carefully, singe and put it on in boiling water enough to cover it, and let it simmer gently until it begins to grow tender. Save this broth with the giblets. Now cut the chicken in small pieces; slice a quarter of a pound of fat pork very thin and try it with the chicken until it' is brown. After the chicken and pork are fried take them up and stir into the pan in which they were cooked a tablespoonful of flour. Stir it over the fire until brown ; then add a pint of the chicken broth, a teaspoonful of salt, quarter of a teaspoonful of pepper. Stir this gravy until it has boiled two minutes and use it for pie. To make the crust; Mix together in a bowl with a knife one pound of flour, one teaspoonful of salt, two teaspoonfuls of butter, and just enough cold water to hold it together. Roll it out abotit an inch thick ; cut a quarter of a pound of butter
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