Plain 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
Cut up the chickens as for a fricassée.
Stew the chicken with fine herbs until cooked through.
Assemble the pie
Prepare a pie crust using puff pastry.
Layer the cooked chicken in the pie crust.
Cover with the pastry, trim the edges, and decorate the top.
Bake
Bake at 400°F (200°C) until golden brown.
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
- Chickens
- Provides the main filling, becoming tender and savory when stewed.
- Fine herbs
- Adds aroma and savory flavor to the stewed chicken.
- Puff pastry
- Forms the flaky crust whose layers puff and separate as they bake.
The step that matters
Bake until golden brown. Browning comes from the oven's heat reacting with the pastry's sugars and proteins. Pulling the pie early leaves the pastry pale and doughy underneath.
“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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