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Chicken Pot Pie

Name: Chicken Pot Pie
Cuisine: American
Ingredients: Cut up a chicken; a piece of butter the size of a teacup; three or four slices of fat salt pork

From La cuisine creole, 1885

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 30. The excerpt below is the record exactly as published.

CHICKBN POT PIE. Cut up a chicken, parboil it, save the liquor it was boiled in. Wash ont the kettle, or take another one, and in it fry three or four slices of fat sait pork, and put it in the bottom of the dish in whîch the pie is to be made; then put in the chicken and the liquor, also a LA GVI8INE CREOLE. 71 pièce of butter the size of a teacup,

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