Poulet en Croûte

Chieken Pie

Preparation info

  • Serves


    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • Recipe of puff pastry, or Pâte Brisée
  • 2 (3-pound) fryers, cut up
  • ¼ pound


  1. This is a basic chicken-pie recipe. It can be served in a casserole, in a casserole with a pastry lid, in a deep pan or dish lined with pastry as we would make a cobbler, or in a vol-au-vent made of puff pastry. We will make the casserole with a puff-pastry lid.
  2. Make the puff pastry. While it chills, prepare the filling.