Individual Chicken Pies

Name: Individual Chicken Pies
Ingredients: 2 cups diced chicken; 2 cups chicken stock; 0.5 cup sugar; peas; 0.5 cup carrots; 1 cup diced Irish potatoes; Pepper and salt; 0.5 cup diced celery

From The Gertrude Bobbitt Circle cook book, 1948

Recipe by Mrs. J. A. Cooke

Presented as published in 1948. 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

Nutrition per serving

1679Calories

105 gProtein

137 gCarbs

78 gFat

Full nutrition (33 nutrients)

Calories1679 kcal

Protein105 g

Carbohydrates137 g

Fiber5.9 g

Sugars115 g

Total Fat78 g

Saturated Fat22 g

Monounsaturated Fat32 g

Polyunsaturated Fat16 g

Cholesterol369 mg

Sodium1166 mg

Potassium2073 mg

Calcium159 mg

Iron6.6 mg

Magnesium158 mg

Phosphorus948 mg

Zinc8 mg

Copper0.6 mg

Manganese0.6 mg

Vitamin D0.9 mcg

Vitamin C41 mg

Vitamin A761 mcg

Vitamin E2.1 mg

Vitamin K34 mcg

Vitamin B62.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)42 mg

Folate111 mcg

Choline352 mg

Caffeine0 mg

Water969 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 47. The excerpt below is the record exactly as published.

INDIVIDUAL CHICKEN PD3S 2 cups diced chicken 2 cups chicken stock y2 cup sugar peas y2 cup carrots 1 cup diced Irish potatoes Pepper and salt y2 cup diced celery Line pans with pastry, put in mixture of chicken and vege- tables, cover with pastry. Pour stock in just before putting in oven. Dot top with butter. Bake in hot oven. Mrs. J. A. Cooke CHICKEN PATTIES 2 cups cold chicken 1 cup cream sauce Grated nutmeg Cut chicken into small cubes, add a little nutmeg, stir into the cream sauce, heat thoroughly and serve in patty shells. Cream Sauce: 1 tbsp butter, 1 tbsp flour, 1 cup milk, y2 tea- spoon salt, dash of pepper. Melt the butter, being careful not to brown it. Add the flour and stir until smooth. Add the milk grad- ually, stirring constantly until it boils, season and use at once. Mrs. Roy Burdette, Jr. CHICKEN A LA KING NO. 1 Cut chicken meat in small cubes. Add can mushroom soup plus milk enough to make desired amount. Delicious served on hot bis- cuits. Mrs. Hugh Mauldin 84 CHICKEN SALAD Meat from 1 cooked lien cut fine 6 hard boiled eggs 1 cup diced celery

Read the full page as publishedCollapse the page

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