Chicken Pie

This is really goods it is the old school way which is what most of the recipes are because my books are so old..I collect antique books so you really can tweak all the ones with you own taste...This would be fab on a rainy night

MEALS...Tested, Tasted and Approved....1930

 

 Chicken Pie

 
1-5 lb chicken or fowl
2 1/2 cupfuls diced, cooked potatoes
1 1/2 cupfuls small cooked onion
Celery Salt
1 1/2 cupfuls cooked carrots, cut in strips
5 cupfuls chicken broth
8 tablespoons flour
5 tablespoons water
1/8 teaspoon paprika


 

Boil chicken until tender. Then cut it up into neat servings and add potatoes, onions and carrots.

 
Heat the chicken broth and thicken with flour mixed to a smooth paste in water. Season with celery salt to taste and paprika.

 

Arrange chicken and vegetables in two casseroles and cover with hot sauce.

Then prepare the following Batter Crust. Sift together two cups flour, 4 tsp baking powder ad 1 tsp salt.

Add 3 tablespoons melted fat, 1 beaten egg and about 1 cup of milk. combine thoroughly-the mixture should be thick enough to drop small rounds over the surface of the pie.
 

Bake in a hot 450 F oven for 5 minutes. then 400 F for 15 to 20 minutes or until the dough is baked.