Ingredients
1 each chicken (large)
4 each potato (large)
3 each onion (large)
1 salt & pepper
1 *pastry
Directions
Wash, clean and cut chicken into individual portions. Place a layer of
chicken in the bottom of a large iron kettle and cover with thick
slices of raw potato, then with slices of onion and salt & pepper.
Roll dough out rather thick and cut in 2 inch squares and place on
top of onion. Continue until kettle is filled having the top layer of
pie dough. Add water to cover contents halfway. Cover kettle tightly
and cook over a low flame until chicken is tender. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.
Servings: 1 servings
Chicken Pot Pie Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Dessert; Pie; Poultry
The History of Recipes
Food historians have traced the existance of recipes back into the distant past, certainly as far as the Egyptians, and maybe further still. In practice though, sadly, these early cookbooks were just basic hieroglyphic recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to academics is a collection of ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient chefs made use of many spices and herbs, including a few that will be familiar to modern chefs for example bay, mint and dill. As our culinary historical trip moves on a few more years there are a couple of cookery books from the 14th Century : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that is served today, but rather accounts of the types of food on the menues of the rich and powerful of the time. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including parsley, basil and rosemary. These new culinary innovations led to an outbreak in publications on food, the majority of which still exist in private libraries. By the arrival of the 1900s, recipe publications were highly popular due to more people being able to read, people having more leisure time and having more disposable income. Like it or not, the introduction of television brought us TV cooks and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Pot Pie recipe.
