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Chicken Pot-Pie No. 1 | Chef Cecil | Chef Cecil

Chicken Pot-Pie No. 1

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Chicken Pot-Pie No. 1

A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Put the cover on the pot closely, wrap a cloth around it, in order that no steam shall escape; and by no means allow the pot to cease boiling.

✨ Vintage Recipe

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Original Historical Recipe

Preserved exactly as written in the original source

Original Ingredients

1 large chicken
salt and pepper
2 tablespoonfuls of flour
butter the size of an egg
nice light bread-dough

Original Instructions

1
Cut and joint a large chicken, cover with cold water, and let it boil gently until tender
2
Season with salt and pepper, and thicken the gravy with two tablespoonfuls of flour, mixed smooth with a piece of butter the size of an egg

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UpdatedLast updated5 months ago

3

Have ready nice light bread-dough, cut with the top of a wineglass about a half an inch thick

4

Let them stand half an hour and rise, then drop these into the boiling gravy

5

Put the cover on the pot closely, wrap a cloth around it, in order that no steam shall escape; and by no means allow the pot to cease boiling

6

Boil three-quarters of an hour

Chef Cecil's Modern Tips Below

Chef Cecil's Modern Tips

Modern guidance to help you succeed with this vintage recipe

Poaching the chicken gently in water extracts collagen from bones and connective tissue, which converts to gelatin and creates a naturally thickened, silky gravy. The flour-butter roux (beurre manié) added at the end provides additional thickening power through starch gelatinization. Dropping bread dough dumplings directly into boiling liquid creates steam that cooks them from the inside while the outside sets, resulting in light, fluffy dumplings rather than dense ones—the tightly sealed pot traps steam pressure, which speeds cooking and prevents the dumplings from drying out.

Make Ahead

The chicken can be poached and the gravy prepared up to 1 day ahead. Cool completely and refrigerate in an airtight container. The fat will solidify on top, making it easy to remove before reheating. Bring to a full boil before adding freshly made dumplings. Do not make dumplings ahead, as they must be cooked immediately after rising.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that dumplings will absorb liquid and become softer upon storage. Reheat gently on the stovetop over medium-low heat, adding chicken stock or water if needed to loosen the gravy. Do not freeze, as the dumplings will become gummy when thawed.

AI-generated tips from Chef Cecil's culinary database

Make Ahead

The chicken can be poached and the gravy prepared up to 1 day ahead. Cool completely and refrigerate in an airtight container. The fat will solidify on top, making it easy to remove before reheating. Bring to a full boil before adding freshly made dumplings. Do not make dumplings ahead, as they must be cooked immediately after rising.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that dumplings will absorb liquid and become softer upon storage. Reheat gently on the stovetop over medium-low heat, adding chicken stock or water if needed to loosen the gravy. Do not freeze, as the dumplings will become gummy when thawed.

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