Recipes > Meat > Chicken > Chicken Pie > Chicken Pie

Chicken Pie


  • 4 pound chicken
  • 2 quarts washed, pared and diced white potatoes
  • 1 tablespoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped parsley
  • 2 tablespoons flour


Singe, draw and clean the chicken as usual. Disjoint, cut the breast into four pieces, cut the thigh and leg apart. Save the neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling water to cover; cook 2 hours.

Add the potatoes. Cook 20 minutes, or until the potatoes are tender. Add the salt, pepper, parsley and the flour mixed with a little cold water. Boil 3 minutes. Pour all into dish, cover with rich pastry. Bake 20 minutes in moderate oven.


  • 1 cup flour
  • 2 teaspoons Royal Baking Powder
  • 1 teaspoon salt
  • 4 tablespoons shortening


Sift together the flour, baking powder, salt; rub in very lightly the shortening; add just enough cold water to make a stiff dough. Roll out on floured board and put over top of pie.


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The New Royal Cook Book (1920).

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