Chicken Pot-Pie

Ingredients

• Take a fine chicken, from three to four pounds
• cut into twelve pieces
• cover them with cold water; leave them for thirty minutes
• season with two pinches of salt
• one pinch of pepper
• a third of a pinch of nutmeg
• a bunch of six small onions
• four ounces of salt pork
• add one pint of raw potatoes
• three tablespoonfuls of flour
• diluted with a cupful of water

Method

1. 1

   Put chicken pieces in a pan, cover with cold water for 30 minutes, wash, drain, and return to saucepan.

2. 2

   Cover with fresh water, season with salt, pepper, nutmeg, onions, and salt pork.

3. 3

   Cook for 45 minutes, add potatoes and flour diluted with water, stir until boiling, then cook for 10 minutes.

4. 4

   Transfer to a baking dish, moisten edges, cover with pie-crust, egg the surface, bake for 20 minutes, and serve cold.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 148. The excerpt below is the record exactly as published.

Chicken Pot- Pie. "Take a fine chicken, from three to four pounds, dra^v, wipe well, and cut into twelve pieces. Put these in a pan, and cover them with cold water ; leave them for thirty minutes, then wash well, drain, and return them to the saucepan. Cover again Avitli fresh water, season with two pinches of salt, one pinch of pepper, and a third of a pinch of nutmeg ; add a bunch of six small onions, and four ounces of salt pork, cut into square pieces. Cook for three- quarters of an hour, taldng care to skim well ; then add one pint of raw potatoes and three tablespoonfuls of flour diluted with a cupful of water

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