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Chicken Pie


Use the remnants of cold roast or fricasseed fowl. If roast fowl is used, make stock by covering bones and left-over gravy with cold water and simmering an hour or more; to three cups of stock add one-half onion chopped, two potatoes cut in half-inch cubes, one teaspoon salt, and one-eighth teaspoon pepper, and boil fifteen minutes; thicken with one-half cup of flour mixed to a paste with cold water; put chicken in a baking dish, add stock and potato, and cover with small biscuit made by Baking Powder Biscuit or Shortcake recipes. Bake in a hot oven about twenty minutes or until biscuit are done. If the amount of chicken is scant, add one or two hard-cooked eggs sliced.


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Better Meals for Less Money (1917).

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