Chicken Potpie

Ingredients

• a crust of three pints of flour
• a teacup of lard
• a teaspoon of salt
• two potatoes which have been peeled, washed and cut in quarters
• season with pepper
• a little salt
• a dust of flour
• pour over boiling water to cover

Method

1. 1

   Prepare the chicken as above, but do not cook it.

2. 2

   Make a crust, line a pot with it, layer with pork, chicken, and potatoes, seasoning each layer.

3. 3

   Pour boiling water over, cover with crust, and cook slowly for an hour and a half, adding water if necessary.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 37. The excerpt below is the record exactly as published.

hicken Fot*pie. Prepare the chicken as above, but do not cook it ; make a erust of three pints of flour, cut through it with a knife a teacup of lard, add a teaspoon of salt and cold water enough to make a stiff dough, roll out twice, the last time not quite half an inch thick ; butter the inside of a smooth round-bottomed pot, line it withcrust, lay on this a few strips of pickled pork, then a layer of ehicken, and two potatoes which have been peeled, washed and eut in quarters ; season with pepper, a little salt (as the pork la salt), and a dust of flour ; then more pork, chicken, two more potatoes, and season as before. You may also add to each layer ft few little squares of crust. Proceed in this way until the po4 is full, pour over boiling water to cover

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