Chicken Potpie

Ingredients

• a well-cleaned young chicken
• 3 pints of cold water
• V, teaspoonful salt
• 1 onion
• 1 tablespoonful salt
• 1 teaspoonful pepper
• 6 medium-sized potatoes
• 2 good-sized white onions
• 2 ounces salt pork
• 1 pint of flour
• Y, teaspoonful salt
• Ys cupful cold water
• 1 ounce butter

Method

1. 1

   Cut chicken into 10 pieces, clean and place feet, neck, and giblets in a saucepan with cold water, salt, onion, and bouquet; boil for 1 hour.

2. 2

   Peel and quarter potatoes, slice onions and salt pork.

3. 3

   Mix flour with salt and pepper, add cold water to make a firm paste.

4. 4

   Layer chicken, pork, potatoes, and onions in a saucepan, season, cover with paste, add broth, and cook for 1 hour.

5. 5

   Serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 256. The excerpt below is the record exactly as published.

Chicken Potpie. — Gut a well-cleaned young chicken into 10 pieces; clean and place the feet, neck, and giblets in a saucepan; cover with 3 pints of cold water ; add V, teaspoonful salt, and when beginning to boil, 1 onion and a bouquet ; boil 1 hour. In the mean^ time peel and cut into quarters 6 medium-sized potatoes, into slices 2 good-sized white onions, and 2 ounces salt pork cut into slices. Mix 1 tablespoonf ul salt with 1 teaspoonful pepper ; then put into a bowl 1 pint of flour, Y, teaspoonful salt» Ys P^^^ o' ls,Tdy cut fine with a knife into the flour ; add Ys cupful cold water, and mix it with the same knife into a firm paste ; turn it on to a floured board, roll it out, lay it 3 double, then roll it again to Yt i^c^ ^^ thickness ; lay the cover of the saucepan in which the potpie is to be made over the paste, cut it with a knife close to the edge of cover, and the remaining paste into 3 or 4 pieces. Next take a saucepan large enough to hold the potpie ; put in a layer of the chicken with 3 small slices of salt pork ; then a layer of potatoes and onions ; sea- son with pepper and salt ; add a few pieces of the dough, continne in alternate layers until all is used ; then cover with a round piece of paste, cut an opening in the center and put 1 ounce butter

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