Chicken Pie with Potato Crust
From Cookery and housekeeping, 1882
Serves 6
This pie is suitable for picnics and travels well.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 89. The excerpt below is the record exactly as published.
Chicken Pie with Potato Crust. This is an excellent dish for a picnic or out-of- doors luncheon. The pie is to be made of chicken, pigeons, or game, with a coarse ordinary crust. Remove that crust when cold ; place the contents of the pie in a deeper oval dish, allowing one and a half inches at top for the potato (the best kind of dish is the Sheffield baking-pan). Prepare some smooth mashed potato
Cook this with the app: pantry check, scaling, and the assistant.