Chicken Potpie with Stirred Dumplings

Ingredients

• Cut up the fowl for serving
• three pints of boiling water
• a tablespoonful of butter
• one large onion
• about three slices of turnip
• about three slices of carrot
• two tablespoonfuls of flour
• a quart of wheat flour
• two heaping teaspoonfuls of baking powder
• a half teaspoonful of salt

Method

1. 1

   Cook chicken with water and seasonings.

2. 2

   Prepare vegetables in butter, mash and add to stew.

3. 3

   Make dumplings with flour and baking powder, drop over stew and cook.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 18. The excerpt below is the record exactly as published.

Chicken Potpie with Stirred Dumplings. — Cut up the fowl for serving, wash, put in a deep stewpan, and add three pints of boiling water, salt, peppeF and a bay leaf. Cook one large onion, and about three slices each of turnip and carrot, in a tablespoonful of butter, and cook till soft; mash and add to slew; then dip out two tablespoonfuls of the fat from the stew, put with the butler, and when boiling stir in three tablespoonfuls of flour. Stir over the fire till brown, then stir into the chicken to thicken it. A year-old chicken will need two hours' cooking; it should only simmer, without hard boiling. For dumplings, into a quart of wheat flour sift two heaping teaspoonfuls of baking powder and a half tea- spoonful of salt. Sift at least three times. Then stir in rich, sweet milk to make a batter, not thick as can be stirred nor yet soft enough to run. Drop in spoonfuls over the top of the boiling potpie a half hour before 29 TfiB RURAL COOK BOOK. dinner time. Should there be so much gravy that the batter would sink beneath its surface remove a bowlful. Cover closely and keep constantly boiling. Serve the dinner on a large meat platter, arranging the dumplings about its border, heaping the meat and potatoes in the center and serving the gravy from a gravy boat. In taking up the dumplings tear them apart with two forks instead of using a knife or spoon. Smothered Chicken. — Have a year-old chicken split as for broiling. Wipe dry, spread it liberally with butter all over, dust with flour and pepper, and place, skin side down, in a dripping pan (over a meat rack). Pour in a cupful boiiing water, add a few sprigs of parsley, cover closely and bake in a hot oven one hour. Then torn the chicken skin side up, sprinkle with a half teaspoonful of salt

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