Chicken Pie 3
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Meat & Poultry
Dairy & Eggs
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Pantry / Durable
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Spices & Seasoning
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Archive recipe
A historic Canadian dish of chicken, chicken broth, flour, baking powder and butter. Adapted from Chicken Pie 3, from Canadian Farm Cook Book (1911).
Adapted from Chicken Pie 3, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/chicken-pie-3-2.md.
The dish
3 of 10 items checked
archive.org
2 of 9 items checked · 4 aisles
Cook chicken until tender, add salt and pepper to taste
Place the chicken flat in a stone baking dish
Make a gravy of chicken broth, not enough to cover
For Crust: Mix 2 cups of flour, sifted, with 1 teaspoon baking powder, 1/2 teaspoon salt, 3 tablespoons butter mixed with flour
Beat 1 egg, add to it 1 cup sweet milk, stir into flour
Dip in spoonfuls over chicken
Bake in moderate oven from 1/2 to 3/4 hour
Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)