Chicken Pot Pie

Ingredients

• two cups of flour
• half a level teaspoon of salt
• four level teaspoons of baking powder
• about seven-eighths cup of milk
• a rounding tablespoon of butter

Method

1. 1

   Cut a fowl into pieces and cook in water until bones come out easily.

2. 2

   Drop dumplings made from sifted flour, salt, baking powder, and milk into boiling liquid.

3. 3

   Cook covered for 10 minutes.

4. 4

   Arrange meat in the center, thicken the liquid, and season.

Nutrition per serving

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 21. The excerpt below is the record exactly as published.

CHICKEN POT PIE— Cut a fowl into pieces to serve and cook in water to cover until the bones will come out easily. Be- fore taking them out drop dumplings in, cover closely and cook ten minutes without lifting the cover. The liquid should be boiling rapidly when the dough is put in and kept boiling until the end. For the dumplings sift two cups of flour twice with half a level teaspoon of salt and four level teaspoons of baking powder. Mix with about seven-eighths cup of milk, turn out on a well floured board and pat out half an inch thick. Cut into small cakes. If this soft dough is put into the kettle in spoonfuls the time of cooking must be doubled. The bones and meat will keep the dough from settling into the liquid and becoming soggy. Arrange the meat in the center, with dumplings around the edge and a sprig of parsley between each.- Thicken the liquid and season with salt and pepper as needed and a rounding table- spoon of butter. CHICKEN TIMBALES— Mix three-fourths of a cupful of flour with a half teaspoonful of salt. Add gradually while stir- ring constantly, one-half cupful of milk and one well beaten egg and one tablespoonful of olive oil. Shape, using a hot Swedish timbale iron, and cook in deep fat until delicately brown. Take from the iron and invert on brown paper to drain. To make the filling for a dozen timbales, remove bones and skin from a pint bowlful of the white or white and dark meat mixed of cold boiled or roasted chicken, and cut in half inch pieces. Put over the first in a saucepan two tablespoonfuls of butter and two of flour and when melted and blended add milk and chicken broth, a cupful and a half or more as desired to make a rich cream sauce. Season with salt and pepper, add the chicken and, if pre- ferred, one-half cupful of mushrooms cut in pieces the same size as the chicken. Then brown in butter before adding to the sauce. Fill the timbales. 38 POULTRY AND POULTRY DRESSING DEVILED CHICKEN— Split the chickens down the back and broil until done, lay on a hot dripping pan and spread on a sauce, scatter fine crumbs over and set in a quick oven to brown. For the sauce beat a rounding tablespoon of butter

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