Chicken Pot Pie With Corn
From The Wilson cook book, 1941
Presented as published in 1941. 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
Nutrition per serving
907Calories
22 gProtein
118 gCarbs
61 gFat
Full nutrition (21 nutrients)
Calories907 kcal
Protein22 g
Carbohydrates118 g
Fiber19 g
Sugars59 g
Total Fat61 g
Cholesterol63 mg
Sodium2.7 mg
Potassium1901 mg
Calcium9 mg
Iron3.1 mg
Magnesium207 mg
Phosphorus609 mg
Zinc4.5 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin B61.2 mg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Water646 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 9. The excerpt below is the record exactly as published.
Chicken Pot Pie With Corn Use young chicken or hen previously cooked, cut in pieces for frying, 8 ears of corn cut from cob. Make pastry of 1 pt. flour, 2 tablespoons shortening and a little water. Put in layer of chicken, layer of pastry, layer of corn. Sprinkle every third layer with salt and pepper. Put in 2 tablespoons butter along with alternate layers.
Cook this with the app: pantry check, scaling, and the assistant.