Pioneer
Chicken Pie
Sunday dinner under a golden crust
IODE Fort Monckton Cook Book, Moncton NB, 1941The Sunday chicken pie from the 1941 IODE Fort Monckton cookbook is exactly what it sounds like: a rich, vegetable-studded filling under a thick, buttery pastry lid. This was the meal that marked the end of the week in New Brunswick homes.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 3–4 lbs chicken pieces, or 1 stewing hen
- 3 cups chicken broth (from cooking the bird)
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium onion, diced
- 1 cup frozen or fresh peas
- 4 tbsp butter
- 4 tbsp flour
- ½ cup cream or whole milk
- Salt, pepper, and savory to taste
- Pastry for a single top crust
Instructions
- Simmer chicken in salted water until very tender (1–2 hours for a stewing hen, 45 min for parts). Remove chicken, cool, and shred the meat. Reserve 3 cups of broth.
- Cook carrots, celery, and onion in the broth until just tender. Drain vegetables, reserving broth.
- Make the sauce: melt butter in a saucepan, stir in flour, cook 2 minutes. Whisk in broth and cream gradually. Cook until thick and smooth. Season with salt, pepper, and savory.
- Combine shredded chicken, cooked vegetables, and peas in a deep baking dish. Pour sauce over to cover.
- Top with pastry, crimp the edges, and cut a few steam vents.
- Bake at 400°F (200°C) for 25–30 minutes until crust is deep golden.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.
- A stewing hen makes superior broth and more flavourful meat — worth the extra cooking time.