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American Southern
Chicken Pie
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 34. One of the earliest known cookbooks by an African American author.
25 minPrep Time
45 minCook Time
8Servings
mediumDifficulty
Why This Recipe Works
Stewing the chicken before assembling ensures the meat is fully cooked and tender while keeping it moist, preventing the dry, overcooked texture that can result from baking raw chicken in pastry. The layered construction—alternating flaky pastry pieces with stewed chicken—creates textural contrast while allowing the savory chicken juices to soak into the pastry layers, similar to a deconstructed pot pie. This method also prevents the bottom crust from becoming soggy, a common issue with traditional enclosed pot pies.
Before You Begin
- •This historic recipe requires interpretation—plan to use a 3-4 pound whole chicken, cut into serving pieces, and stew it in broth with aromatics (onion, celery, carrots) for 30-40 minutes until tender
- •Prepare a double batch of pie dough (2½ cups flour, 16 tablespoons cold butter, ¼ cup ice water) for the 'rich flaky pastry' and chill it for at least 30 minutes before rolling
- •Season the stewing liquid generously with salt, pepper, and herbs like thyme or sage—the chicken should be well-seasoned throughout, not just on the surface
- •Have your platter or serving dish ready before assembly, as the dish is best served warm and constructed just before serving
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