From:
The Thorough Good Cook
Poultry: 33. Chicken Pot-Pie
Take a fine
chicken, from three to four pounds, draw, wipe well, and cut into twelve pieces. Put these in a
pan, and cover them with cold water; leave them for thirty minutes, then wash well,
drain, and return them to the
saucepan. Cover again with
fresh water, season with two pinches of
salt, one
pinch of
pepper, and a third of a pinch of
nutmeg; add a bunch of six small
onions, and four ounces of
salt pork, cut into square pieces. Cook for three-quarters of an hour, taking care to skim well ; then add one
pint of raw
potatoes and three tablespoonfuls of
flour diluted with a cupful of water. Stir until it boils, then let cook for ten minutes. Remove the
bouquet, and transfer the whole to a deep baking-dish; moisten the edges slightly with water, and cover the top with a good
pie crust.
Egg the surface, make a few
transverse lines on the paste with a fork, and cut a hole in the centre. Bake in a brisk oven for twenty minutes, and when quite cold, serve.