Fowl (Chicken or Turkey) Pie ORIGINAL RECIPE A nice way of serving up cold chicken, or pieces of cold fresh meat, is to make them into a meat pie. The gizzards, livers, and necks of poultry parboiled, are good for the same purpose. If you wish to bake your meat pie, line a deep earthen or tin pan with paste made of flour, cold water, and lard; use but little lard, for the fat of the meat will shorten the crust. Lay in your bits of meat, or chicken, with two or three slices of salt pork; place a few thin slices of your paste here and there; drop in an egg, if you have plenty. Fill the pan with flour and water, seasoned with a little pepper and salt. If the meat be very lean, put in a piece of butter, or such sweet gravies as you may happen to have. Cover the top with crust, and put it in the oven, or bake-kettle, to cook twenty minutes or half an hour, or an hour, according to the size of the pie. From The Frugal Housewife (1830) by Lydia Maria Child SOURCE The Frugal Housewife MODERN ADAPTATION Pie crust enough for a double crusted pie 2-3 lbs. cooked chicken or turkey ¼ lb. of bacon or salt pork 1 egg (optional) 2-3 tbsp. butter Poultry gravy Salt and pepper Preheat your oven to 425°F. Shred cold chicken or turkey into small pieces into a large bowl. Optional, chop up parboiled gizzard, liver or neck from bird and add to the shredded poultry. Chop salt pork or bacon fine and mix in with shredded poultry. Add enough prepared gravy to coat the meat, mixing well. You may also add one beaten egg if you’d like to make the gravy a bit richer. Salt and pepper to taste. Lay your bottom crust into your pie plate and trim to fit. Add poultry and gravy mixture until pie is heaped high! Top with top crust, trim and crimp edges. Cut a few slits in top crust to allow venting. Bake at 425° for 15 minutes, then reduce heat and continue to bake at 350° for 35-45 minutes or until crust is brown. Enjoy! INGREDIENTS - Pie crust enough for a double crusted pie 2-3 lbs. cooked chicken or turkey ¼ lb. of bacon or salt pork 1 egg (optional) 2-3 tbsp. butter Poultry gravy Salt and pepper INSTRUCTIONS 1. Preheat your oven to 425°F. 2. Shred cold chicken or turkey into small pieces into a large bowl. 3. Optional, chop up parboiled gizzard, liver or neck from bird and add to the shredded poultry. 4. Chop salt pork or bacon fine and mix in with shredded poultry. 5. Add enough prepared gravy to coat the meat, mixing well. You may also add one beaten egg if you’d like to make the gravy a bit richer. Salt and pepper to taste. 6. Lay your bottom crust into your pie plate and trim to fit. 7. Add poultry and gravy mixture until pie is heaped high! 8. Top with top crust, trim and crimp edges. Cut a few slits in top crust to allow venting. 9. Bake at 425° for 15 minutes, then reduce heat and continue to bake at 350° for 35-45 minutes or until crust is brown. 10. Enjoy! Non-personal archive pmurad August 13, 2012 at 12:40 AM