Home › The Principles of Cookery › Pot Pie, Chicken

Pot Pie, Chicken

Joint a fowl into small convenient pieces. Boil in enough water to cover them, until almost tender. Put a table-spoonful of salt into the water when the meat is half done. Make a crust by mixing a quart of flour with a pint of milk, two table-spoonfuls of butter, two tea-spoonfuls of baking-powder, and a salt-spoonful of salt. Roll lightly, and line a well-buttered pudding-basin with it. Put in a layer of the chicken, season it with salt and pepper, dredge with a little flour, then put in other layers of chicken until the basin is full. Cover with the crust, tie a cloth over the top, and boil slowly for an hour. Probable cost, 3s. 6d.