Americandinner
Chicken Potpie
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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 Kirmess cook book (1907), page 78. The excerpt below is the record exactly as published.
CHICKEN POTPIE. Mrs. T. K. Egbert, New York. One good fowl, one pint of milk, three eggs well beaten, one half teacup of butter, a little salt. Mix with . flour, make as stiff as pie crust, roll them, cut in pieces three inches square, cut chicken as for stewing. Put a little cold water in bottom of iron pot, then place a layer of chicken around inside, leaving an opening in the center, over the chicken put a layer of crust. Sea- son well with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.