Recipe: Chicken Pie

Use the remnants of cold roast or fricasseed fowl. If roast fowl is used, make stock by covering bones and left-over gravy with cold water and simmering an hour or more; to three cups of stock add one-half onion chopped, two potatoes cut in half-inch cubes, one teaspoon salt, and one-eighth teaspoon pepper, and boil fifteen minutes; thicken with one-half cup of flour mixed to a paste with cold water; put CHICKEN in a baking dish, add stock and potato, and cover with small BISCUIT made by Baking Powder BISCUIT (see No. 424) or Shortcake recipes. Bake in a hot oven about twenty minutes or until BISCUIT are done. If the amount of CHICKEN is scant, add one or two hard-cooked eggs sliced.

Better Meals for Less Money, by Mary Green (Year 1909)