Chicken Pie (Recipe From 1903)

Chicken Pie (From 1903) >>>

Auckland Star, Volume XXXIV, Issue 12, 14 January 1903, Page 3 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Chicken Pie recipe converted to metric units and modernized slightly.

Ingredients:

• 1 whole chicken, jointed

• ~1.5 liters water (enough to cover the chicken for boiling and to make gravy)

• 30 g butter (generous lump)

• 2 tablespoons flour (for thickening the gravy)

• Salt and pepper, to taste

• Biscuit or scone dough (made with baking powder), rolled thin

Instructions:

1. Prepare Chicken:
   Cut the chicken into pieces and boil in about 1.5 liters of water until tender. Reserve the cooking water to make gravy.

2. Make the Gravy:
   In a separate pan, melt 30 g butter, stir in 2 tablespoons flour, and cook briefly. Gradually add the reserved chicken broth, stirring constantly until smooth and thickened. Season with salt and pepper to taste.

3. Assemble the Pie:
   Line a deep baking dish with thinly rolled biscuit dough. Place the cooked chicken pieces inside, and pour over the prepared gravy.

4. Top Crust:
   Cover with another layer of thin dough.

5. Bake:
   Bake at 180°C (350°F) for 45 minutes (about three-quarters of an hour), until the crust is golden.

6. Serve:
   Serve with extra gravy on the side.