Chicken Pot Pie, Home Style

Ingredients

• a young fat hen
• one quart of water
• season with salt
• add a bouquet garni
• twelve small round potatoes
• twelve very small onions
• one-quarter pound of parboiled salt pork
• three spoonsful of flour
• one-half cup of water
• the yolk of an egg

Method

1. 1

   Cut up the hen as for fricassee, wash well, and put in a vessel with one quart of water, season with salt, bring to a boil, skim, and add a bouquet garni.

2. 2

   After boiling for about thirty minutes, remove the bouquet and add twelve small round potatoes, twelve very small onions, and one-quarter pound of parboiled salt pork cut in small squares.

3. 3

   Boil until well done.

4. 4

   Mix flour and water, stir into the stewing chicken, boil again for about ten minutes, then put in a deep dish, sprinkle with chopped parsley, cover with thin pie or puff paste, brush with egg yolk, and bake until well browned.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 36. The excerpt below is the record exactly as published.

Chicken pot pie, home style Combination salad Moka cake Demi tasse Grapefruit and oranges en supreme. Sliced oranges and grapefruit in equal parts, add a little sugar and maraschino, and serve in supreme glasses. Tie a ribbon around the glass, with a nice bow. Potage Westmoreland. Equal parts of mock turtle soup, thick consomme tapioca, and thick consomme brunoise. Before serving add a glass of dry sherry wine. Oysters a Tancienne. Take a dozen oysters on the deep half shell, season with salt and pepper, put a small piece of butter, some chopped parsley, a little lemon juice, and a thin slice of salt pork on each, and bake in a hot ove'n for about four minutes. Chicken pot pie, home style. Take a young fat hen and cut up as for fricassee. Wash well and put in a vessel with one quart of water, season with salt, bring to a boil, skim, and add a bouquet garni. After boiling for about thirty minutes remove the bouquet and add twelve small round pota- toes, twelve very small onions, and one-quarter pound of parboiled salt pork cut in small squares. Boil all together until well done. Mix in a cup three spoonsful of flour and one-half cup of water, and stir into the stewing chicken. Boil again for about ten minutes, then put in a deep dish, sprinkle with chopped parsley, and when nearly cold cover with thin pie, or puff paste, brush over with the yolk of an egg

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