Good Chicken Pie

Ingredients

• one large fowl
• two small ones
• a layer of pastry rolled thin
• two teacupfuls of the liquor
• a tablespoonful of butter
• pepper and salt to taste
• a pint of oysters, if liked

Method

1. 1

   Parboil the fowl, line a pie pan with pastry, layer chicken and dumplings, cover with pastry, cut slits, and pour in liquor mixed with butter, pepper, and salt.

2. 2

   Replenish with more liquor while baking.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 84. The excerpt below is the record exactly as published.

Good Chicken Pie Parboil one large fowl, or two small ones; line a deep pie pan with pastry rolled thin, made as one would for buttermilk, or baking powder biscuit, making a little shorter. Now put in on the pastry a layer of chicken, then a layer of pastry rolled thin and cut into strips an inch wide and two inches long. (These are called dumplings.) Next put in a layer of chicken and so on until all the chicken is in; now cover with the pastry rolled thin. Cut two or three slits in the middle, pour in two teacupfuls of the liquor in which the chicken was boiled, having stirred in the latter a tablespoonful of butter, pepper and salt to taste. When the pie is half done, replenish with more of the water in which the fowl was boiled. Add a pint of oysters, if liked

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