Chicken Pot Pie Recipes
Great and easy recipes for healthy homemade pot pie.
Chicken Pot Pie One
Cut and joint a sizeable chicken, cover the chicken with cold water, and allow it to boil gently until tender. Season with salt and pepper, and thicken the gravy with two tablespoons of flour, mixed smooth with a bit of butter the size of an egg. Prepare nice light bread dough, cut with the top of a wine glass about a half an inch thick; let them stand half an hour and rise, then drop these into the boiling gravy. Put the cover on the pot closely, wrap a cloth around it, in order that no steam shall escape; and by no means allow the pot to cease boiling. Boil your chicken pot pie for ¾ of an hour.
Chicken Pot Pie Two
This style of pot pie was made more in our grandmother's day than now, as most cooks consider that cooking crust so long destroys its spongy lightness, and renders it too hard and dry.
Take a pair of fine chickens, cut them up, wash the pieces, and season with pepper only. Make a light biscuit dough, and plenty of it, as it is always much liked by the eaters of pot pie. Roll out the dough not very thin, and cut most of it into long squares. Butter the sides of a pot, and line them with dough almost to the top. Lay slices of cold ham at the bottom of the pot, and then the pieces of chicken, interspersed all through with squares of dough and potatoes, pared and quartered. Pour in a quart of water. Cover the whole with a lid of dough, having a slit in the centre, through which the gravy will bubble up. Cooking time for boiling is two hours. Half an hour before you take it up, put in through the hole in the centre of the crust some bits of butter rolled in flour, to thicken the gravy. When finished, put the pie on a sizeable dish, and pour the gravy over it.
You can intersperse it all through with cold ham.
A pot pie can be made of ducks, rabbits, squirrels or venison. Also of beefsteak. A beefsteak, or some porksteaks (the lean only), greatly improve a chicken pot pie. If you use no ham, season with salt.