Chicken Pot Pie

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Cut up a chicken, parboil it, save the liquor it was boiled in. Wash out the kettle, or take another one, and in it fry three or four slices of fat salt pork, and put it in the bottom of the dish in which the pie is to be made; then put in the chicken and the liquor, also a piece of butter the size of a teacup, and sprinkle in some pepper; cover with a light crust and bake an hour.