Chicken Pie
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the filling
Stew the chicken until nearly done.
Make a thick gravy with the chicken.
Assemble and bake
Line a good-sized pan with pie crust, rolled to ¼ inch thick.
Place the chicken and plenty of gravy in the crust.
Cover with a top crust of the same thickness, cutting 2-3 small slits for steam to escape.
Bake at 400°F (200°C) for 1 hour.
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.
Explore the science
What each ingredient does
- Chicken
- Provides the main filling, becoming tender and flavourful as it stews in the gravy.
- Pie crust
- Forms the structure that encloses the filling and browns in the oven.
- Gravy
- Adds moisture and body so the filling stays juicy rather than dry.
The step that matters
Cover with a top crust and cut steam slits. Slits let steam escape during baking, so pressure does not build under the crust and push it up or split it, and the filling does not turn watery.
“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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