Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Eggs | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- five quart pan
- quarter pound butter
- two young chickens
- six fresh eggs
- three chickens cut up
- salt
- pepper
Directions
Cut up two young chickens, place in hot water enough to cover, boil until tender; line a four or five quart pan with a rich baking-powder or soda-biscuit dough quarter of an inch thick, put in part of chicken, season with salt, pepper and butter; lay in a few thin strips or squares of dough, add the rest of chicken and season as before; some add five or six fresh eggs, or a few new potatoes in their season; season liquor in which the chickens were boiled with butter, salt,
and pepper, add a part of it to the pie, cover with crust a quarter of an inch thick, with a hole in the centre the size of a tea-cup. Keep adding the chicken liquor, and hot water, if needed, since the fault of most chicken pies is that they are too dry. There can scarcely be too much gravy. Bake one hour in a moderate oven, having the heat turned to the bottom, as great care is necessary to have the bottom crust well baked.
CHICKEN PIE. — Mrs. I. W. Hart.
Three chickens cut up and boiled till tender; season with pepper and salt; make a thickening for gravy by rubbing one- quarter pound butter and six table-spoons flour to a paste, put this in gravy while boiling, a little' at a time, so as to prevent its being lumpy; then take a six-quart pan, line sides either with biscuit dough or baking-powder crust, put in chicken and gravy, cover with same dough and bake one hour. In using biscuit dough add shortenino- enough to make tender.