Chicken Pie
Ingredients
Directions
Prepare the chicken
Joint the chicken.
Put in a kettle, cover with water, and boil until tender.
Cut into small pieces, removing the bones.
Assemble the pie
Line a dish with pastry made of six cupfuls of flour, one of lard, one cupful of water and one-half teaspoonful of salt.
Sprinkle some flour over the bottom crust.
Place the chicken in the pastry.
Sprinkle salt, pepper and more flour over the top of the chicken, also bits of butter.
Pour as much gravy as necessary over the whole.
Spread the remainder of the crust over the gravy.
Put bits of butter over the top and bake one-half hour.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Thickens the gravy and dusts the bottom crust, helping the pastry hold together.
- Lard (in the method)
- Shortens the pastry, making it tender and flaky rather than tough.
- Chicken (in the method)
- Provides the main filling, becoming tender from the initial boiling.
- Butter (in the method)
- Adds richness and moisture, and browns the top crust as it bakes.
The step that matters
Sprinkle flour over the bottom crust. Flour on the bottom crust absorbs juices from the filling, helping prevent a soggy base. Too little flour, or skipping it, can leave the bottom wet and underbaked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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