Recipes > Meat > Chicken > Chicken Pie > Chicken Pie

Chicken Pie


  • 6 chickens
  • salt
  • pepper
  • paste No. 8
  • 1 1/2 pounds butter


Pick and clean the chickens, (without scalding) take out their inwards and wash the birds while whole, then joint the birds, salt and pepper the pieces and inwards. Roll paste one inch thick and cover a deep dish, and double at the rim or edge of the dish, put thereto a layer of chickens and a layer of thin slices of butter, till the chickens and butter are expended, which cover with a thick paste; bake one and a half hour.

Or if your oven be poor, parboil, the chickens with half a pound of butter, and put the pieces with the remaining one pound of butter, and half the gravy into the paste, and while boiling, thicken the residue of the gravy, and when the pie is drawn, open the crust, and add the gravy.


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American Cookery (1796).

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