Old-fashioned Chicken Pot Pie with Baked Dumplings

Homemade Chicken Pot Pie with Baked Dumplings is the perfect comfort food for a cold winter day. I found this delightful hundred-year-old recipe in a promotional cookbook for KC Baking Powder. Chicken pieces smothered in a rich gravy are topped with tender dumplings.

This authentic old-fashioned pot pie recipe calls for cutting a whole chicken into pieces (legs, thighs, breast, etc.), and putting the pieces- including bones and skin – into the pot pie. I had doubts about doing this, but it worked just fine. I also thought that it seemed unusual that the recipe didn’t call for any vegetables – but I really didn’t miss them. The chicken pieces made lovely presentation and for a nice surprise for guests when the crust is opened, and the chicken was very tender and almost fell off the bones.

Here’s the original recipe:

Source: The Cook’s Book: KC Baking Powder (1911)

Here’s the recipe updated for modern cooks:

Chicken Pot Pie with Baked Dumplings

  • Servings: 4 - 6
  • Difficulty: moderate
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1 chicken, cut in pieces

water

1/4 – 1/2 cup flour

1/2 teaspoon salt

1/8 teaspoon black pepper

2 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening

3/4 – 1 cup milk

Place chicken pieces in a dutch oven, cover with water, cover pan and bring to a boil using high heat. Reduce heat and simmer until the chicken is tender (about 45 minutes). Remove from heat and place chicken in a large casserole dish (2 1/2 – 3 quart dish).

Strain the liquid that the chicken was cooked in, and place in a saucepan. Add 1/2 teaspoon salt and the black pepper. Bring to a boil. In the meantime, put 1/4 -1/2 cup flour in a small bowl, and add enough water to make a thick paste.  Stir the flour mixture into the boiling liquid while stirring constantly. Continue cooking until the liquid thickens into the gravy.

(The amount of flour needed is dependent upon how much liquid there is. I used 1/2 cup of flour, and then first stirred half of it into the boiling liquid. When it didn’t thicken it to a gravy-like consistency, I added more of the flour mixture.)

Add the hot gravy to the casserole dish that contains the cooked chicken until it is almost covers the chicken and is about 1 1/2  inches below the top of the dish. Don’t overfill the dish or it will boil over when heated in the oven.

In the meantime, preheat oven to 425° F.  To make the dumplings, put 2 cups flour in a mixing bowl; then stir in the baking powder and 1/2 teaspoon salt. Cut the shortening into the flour mixture, then add 3/4 cup milk, and stir with a fork to combine. If the mixture is too dry, add additional milk to create a dough similar in consistency to what would be used to make biscuits. Drop by spoonsfuls on top of the chicken and gravy. The top should be  completely covered with the dough. Place the casserole dish in the oven and bake for 25 – 35 minutes, or until the top is lightly browned. Remove from oven and serve.

Hundred-Year-Old Chicken and Ham Turnovers Recipe

Both a century ago and now, cooks have asked the question, “What should I do with the leftovers?”

I recently found a hundred-year-old recipe for Chicken and Ham Turnovers that is a wonderful way to use leftovers. The turnovers were yummy and easy to make, and the accompanying sauce added just the right amount of zing.

Here’s the original recipe:

Source: American Cookery (October, 1916)
Source: American Cookery (October, 1916)

Since the recipe indicates that a “”buttercup biscuit” or a “rich biscuit dough in which the yolk of an egg is used,”  I searched for a hundred-year-old buttercup biscuit recipe. I failed to find one, so I went with a biscuit recipe I found and added an egg yolk (and reduced the milk a little to compensate). Here’s the old biscuit recipe:

Source: Larking Housewives Cook Book (1917)

When I made this dish, it seemed a tad salty so when I updated the recipe for modern cooks, I reduced the salt. Here’s the updated recipe:

Chicken and Ham Turnovers

  • Servings: 2-3 servings
  • Difficulty: moderate
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Filling

1 cup cooked chicken, diced into 1/4 inch pieces

1/3 cup cooked ham, diced into 1/4 inch pieces

Biscuit Pastry

2 cups all-purpose flour

1/4 teaspoon salt

3 teaspoons baking powder

2 tablespoons shortening or lard

2 tablespoons butter, softened

1 egg yolk

1/2 – 2/3 cup milk

Sauce

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon pepper

1 teaspoon ketchup

1/4 teaspoon Worcestershire sauce

1 cup chicken broth

Preheat oven to 400° F. Combine diced chicken and ham in a bowl. Set aside.

In a mixing bowl, stir together the flour and baking powder. Cut in the shortening and butter using a pastry blender or two knives going in opposite directions.  Stir in egg yolk and 1/2 cup milk. The dough should cling together and be of a consistency that it can be rolled. If needed, add additional milk. On a prepared surface, roll the dough out and cut into rounds approximately 5 inches in diameter. (I used an inverted cereal bowl to cut the rounds.)  Place a heaping tablespoon of the meat mixture on one side of each round, brush water on the edge of round, fold over and press edges together. Put on rounds on a baking sheet, and brush with milk. Put in oven and bake until the top is lightly browned (about 20 minutes). Remove from oven and serve with sauce.

While the turnovers are baking, make the sauce by melting the butter in a saucepan; stir in the flour and pepper. Add the ketchup and Worcestershire sauce, then  slowly add the chicken broth while stirring continuously. Bring to a boil, then remove from heat.

 

Hundred-Year-Old Chicken (Turkey) a la King Recipe

Chicken al a king

Recently a serendipitous event occurred. I saw a recipe for Chicken a la King in hundred-year-old magazine, and a left-over chicken breast languished in my refrigerator.

My mother and grandmothers often made Chicken (or Turkey) a la King to use left-over poultry – and I suddenly craved this old-time comfort food. The recipe did not disappoint. This delightful dish was both tasty and easy to make.  The diced meat was embedded in a lovely thick and creamy sauce that contained mushrooms and green pepper. It is perfect when served over toast, biscuits, rice or pasta.

Here’s the recipe updated for modern cooks:

Chicken (or Turkey) a la King

  • Servings: 5 - 6
  • Difficulty: easy
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1 cup half and half cream

1 cup chicken broth

1 teaspoon lemon juice

2 egg yolks, slightly beaten

1/4 cup  butter

1/4 pound mushrooms, sliced and coarsely chopped (about 1 cup)

1/2 green pepper, chopped

1 tablespoon onion, chopped

1 cooked chicken breast, diced into 1/2 inch pieces (or use 1 cup diced left-over chicken or turkey)

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon paprika

dash pepper

Combine the half and half, chicken broth, lemon juice, and egg yolks in a mixing bowl; set aside.

Melt butter in a skillet, then stir in mushrooms, green pepper, and onions.  Using medium heat, cook until  the vegetables are tender (about 5 minutes) while stirring occasionally; then stir in the diced chicken. Stir in the flour, salt, paprika and pepper.  While stirring constantly, slowly pour in the combined liquids that previously had been set aside and bring to a boil over medium heat. Remove from heat. May be served over toast, biscuits, rice, or pasta.

And, here’s the original recipe:

Source: American Cookery (Boston Cooking School Magazine), April, 1916
Source: American Cookery (Boston Cooking School Magazine), April, 1916