Mrs. Landis’ Chicken Pot Pie Recipe

This is a first prize winning chicken pot pie recipe from 1916.  It was submitted by Mrs. Mary Landis to The Dayton Herald and printed on February 10, 1916.  For help with measurements and oven temperatures, hop over to my measurement conversion page.

Recipe

Have a fat chicken, not too old; joint it, start to boil in colt 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 a little butter, if chicken is not fat.  Put half dozen potatoes cut in halves in the broth one-half hour before chicken in done, then make a thickening of three tablespoons of flour and water enough to make it creamy; take chicken and potatoes out in a dish, put thickening in broth and stir until it thickens.

Dough – One quart of flour, one-half teaspoonful salt, two heaping teaspoons baking powder; sift all together; two-thirds cup 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 pan, round casserole bowl with it, pushing the dough around firmly, leaving a good edge.  Put chicken, potatoes and two-thirds gravy in the lined bowl; wet the edge and place over over top with remaining dough; push down firmly around edge, crimp as for pie.  Cut slits in top of crust and bake thirty minutes in quick oven.  When done, cut like pie and serve with remainder of gravy.

Mrs. Mary Landis, 18 Campbell street – The Dayton Herald – 10 Feb 1916

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Mrs. Landis' Chicken Pot Pie

A chicken pot pie recipe from 1916

Course Main Dish

Cuisine American

Prep Time 1 hour

Cook Time 30 minutes

Servings 6 people

Ingredients

• 1 whole chicken jointed
• salt and pepper to taste
• 6 whole potatoes cut into halves
• 3 tbsp flour
• 1 tbsp milk or water to mix with flour
• 4 cups flour for dough
• 1/2 tsp salt for dough
• 2 tsp baking powder for dough
• 2/3 cup butter for dough
• milk or water for dough - enough to make soft

Instructions

1. Have a fat chicken, not too old; joint it, start to boil in colt 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 a little butter, if chicken is not fat. 

2. Put half dozen potatoes cut in halves in the broth one-half hour before chicken in done, then make a thickening of three tablespoons of flour and water enough to make it creamy; take chicken and potatoes out in a dish, put thickening in broth and stir until it thickens.

3. Dough - One quart of flour, one-half teaspoonful salt, two heaping teaspoons baking powder; sift all together; two-thirds cup lard, enough milk and water to make a dough soft enough to roll; take two-thirds of the dough, roll one-half inch thick.

4. Line a deep pan, round casserole bowl with it, pushing the dough around firmly, leaving a good edge. 

5. Put chicken, potatoes and two-thirds gravy in the lined bowl; wet the edge and place over over top with remaining dough; push down firmly around edge, crimp as for pie. 

6. Cut slits in top of crust and bake thirty minutes in quick oven.

7. When done, cut like pie and serve with remainder of gravy.