Chicken Pot Pie Recipes from 1914

Chicken Pot Pie Recipes from 1914

Mrs. Iden’s Chicken Pot Pie

First Prize

My recipe on how to make chicken pot pie: Have a fat chicken, not too old, joint it, start to boil in cold water and keep enough on it to keep it covered while boiling; if more water is needed use boiling water; when partly done season with salt and pepper and butter if chicken is not fat.  Put half dozen potatoes cut in halves in the broth with chicken one-half hour before chicken is done; then make a thickening of three tablespoonfuls of flour and water enough to make it creamy; take chicken and potatoes out in dish; put thickening in broth and stir until it thickens.

Dough: One quart of flour, one-half teaspoon salt, two heaping teaspoons baking powder, sift all together; two-thirds cup sweet lard, enough milk and water to make a dough soft enough to roll; take two thirds of the dough, roll one-half inch thick; line a deep round pan with it, pushing the dough down all around firm, leaving a good edge at the top; put chicken, potatoes and two-thirds gravy in the lined pan, wet the top edge and place cover over top with the remainder of dough, push down firm around edge; crimp as for pie, cut slits in top of crust and bake twenty minutes in quick oven.  When done cut down pieces as pie, and serve with remainder gravy.

Mrs. Raymond Iden, 516 Oak St., Dayton, O.  Source: The Dayton Herald – 12 Feb 1914.

Mrs. Iden's Chicken Pot Pie

 

 

Mrs. Neibert’s Old Style Boiled Chicken Pot Pie

Second Prize

Cut in pieces and stew tender a good rich chicken.  For the dough sift together four teacupsful of flour and one teaspoonful of Royal baking powder; mix with one-half teaspoonful of salt and one heaping tablespoonful of lard; add sufficient cold water to make a rather stiff dough.  Roll this mixture out thin and cut it in three-inch squares.  Pare three good sized potatoes and quarter them; put three or four pieces of chicken and potatoes in bottom of kettle, salt and pepper to taste, then put in two layers of the squares of dough, then another layer of chicken, potatoes and dough and so on until all the quantity is in the kettle; pour the broth in which the chicken was stewed (boiling hot) over the pot pie, if there is not sufficient broth to cover, add boiling water, keeping contents well covered during cooking process, which will take about thirty minutes.  This quantity is sufficient to serve six people.

Mrs. J. T. Neibert, 356 S. Broadway, City.

Mrs. Neibert's Chicken Pot Pie

 

 

Mrs. Reynolds’ Chicken Pot Pie

Third Prize

Prepare the chicken as for fricassee.  When the chickens are stewed tender, season, and the gravy thickened, take it from the fire; take out the largest bones and scrape the meat from the neck and back bone, throw the bones away; line the sides of a pudding dish with a rich baking powder biscuit dough made as follows: One quart of flour, butter the size of an egg, three heaping teaspoonsful of baking powder, and one teaspoonful of salt.  Make a soft dough of sweet milk, kneading as little as possible.  Roll a quarter of an inch thick; put in part of the chicken, a few lumps of butter, pepper and salt, if needed, some cold boiled eggs cut in slices.  Add the rest of the chicken and season as before; a few new potatoes in their season might be added.  Pour over the gravy, being sure to have enough to fill the dish, and cover with a crust made with a hole in the center the size of a teacup.  Brush over the top with the beaten white of an egg, and bake for a half to three-quarters of an hour.

Mrs. George W. Reynolds, 1013 W. Second St., Dayton, O.

Mrs. Reynolds Chicken Pot Pie

 

 

Mrs. Kreckler’s Chicken Pot Pie

Fourth Prize

Cut up and joint one large fat chicken.  Put on to cook in about two quarts of cold water.  Cook until tender but not so much that it will fall from the bones.  Remove the skum but do not salt until about half done.  Make a dough as for biscuit as follows: Sift three level teaspoons of baking powder with one quart of flour and one teaspoon of salt.  rub in two large tablespoons of lard.  Add one pint of milk (or half milk and half water) or enough to make a smooth; soft dough.  Cut in squares one-half inch thick.  Remove all the chicken from the vessel.  Have plenty of broth add more water if necessary.  Let come to a brisk boil.  Put in a layer of dumplings then a layer of chicken and so on until all is taken.  This keeps the dumplings from sticking together and they are much lighter and nicer.  Cook until when you take a fork and separate one it will look light and porous.  A little thickening may be added if desired.

Mrs. Mac Kreckler, 210 S. Broadway, City.

Mrs. Kreckler's Chicken Pot Pie

 

 

Mrs. Benauer’s Chicken Pot Pie

Fifth Prize

Cut up a chicken and put on in cold water, enough to cover, and take care that it does not cook dry, while boiling; cut off a slice from bread dough, add a lump of lard, and mix up like light biscuit, roll, cut out with cake cutter and set by stove to rise; wash and pare potatoes of moderate size and add them when chicken is almost done; when potatoes begin to boil season with salt and pepper, add dumplings and season again.  See that there is water enough to keep from burning and cover very tightly and do not remove cover until dumplings are done.  They will cook in half and hour.  Dish potatoes by themselves and chicken and dumplings together.  Make gravy by adding flour and a little water mixed together and stirred in slowly.  Or, make dumplings with one pint sour milk, two well beaten eggs, half teaspoon soda, mixed in flour, salt, pepper and flour enough to make as stiff as can be stirred with a spoon.  Drop in by spoonful; cover it tightly and boil as above.

Mrs. Will Benauer, 130 Garfield St., City.

Mrs. Benauer's Chicken Pot Pie

 

 

Mrs. G. B. Eckhardt’s Chicken Pot Pie

Sixth Prize

When stewing chicken reserve one pint of broth for next day’s pot pie.  To this broth add a cupful of left-over chicken cut in small pieces.  Make a biscuit dough of one cup flour, one teaspoonful baking powder, a pinch of salt, one teaspoonful lard and enough water to make a soft dough; roll this like pie crust, and then cut in small pieces about an inch square; drop these separately into the boiling broth, cover and let steam slowly for ten minutes; season to taste and add enough flour mixed with water to thicken to the desired consistency.  This serves about four people.

Mrs. G. B. Eckhardt, 215 Park St., Dayton, O.

Mrs. Eckhardt's Chicken Pot Pie

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