Thursday, February 3, 2011

Vintage Recipe Thursday: "--and when the pie is opened..."

Pyrex Cookware ad, 1924
Thanks to Mariana at Vintage Ads, who generously let me use this image on my blog!

I don't think the illustrator for this ad from 1924 had read the recipe--first off, the recipe makes a (delicious) biscuit topping; secondly, there are no carrots in the recipe; thirdly, there are peas in the recipe and not in the illustration! Oh, well! It's an awesome ad anyway. I adapted the recipe a bit to make it for two people and to add carrots. I also didn't use the cooked onion in the pie, even though I use an onion when I make my chicken stock. The carrots are from making the stock and the potatoes are from my roast chicken recipe.  You can follow this recipe for making chicken stock from a whole bird (or use scraps from a roast chicken). Just make sure you use 2 carrots per pie, instead of just one carrot.

I was really pleased to find this web site, because I was able to find out what size the 465 pudding dish was: 1 1/2 quarts (it's on the second page). I wish Pyrex still made all those items!

Pyrex Chicken Pie

1 cup chicken stock*
½ teaspoon salt
1 tablespoon flour
1 cup shredded cooked chicken
½ cup peas
¾ cup cooked potato, cut into bite-sized pieces
2 cooked carrots, sliced into bite-sized pieces

Biscuit Topping
½ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons lard
2 tablespoons milk

Preheat oven to 375˚ Fahrenheit.

Add the chicken stock and salt to a saucepan. Turn the heat to high and whisk the tablespoon of flour with a tablespoon of cold water, then whisk the mixture into the stock. Add the chicken, peas, potatoes and carrots to the stock and bring to a boil.

Meanwhile, make the biscuit topping. In a mixing bowl, combine the flour, baking powder and salt. Work in the lard with your fingers until the mixture resembles sand. Then, add the milk, a bit at a time (you may not need all of it) until dough comes together. Shape into a disc that is ½” thick. Set aside.

When the filling has come to a boil, pour into a one-quart capacity ovenproof dish that has been placed on a baking sheet. Top with the biscuit topping and bake, in the middle of the oven, 30 to 35 minutes, or until topping starts to brown.

2 servings

*Homemade is best--be sure to use unsalted stock. If that isn’t possible, adjust the amount of salt as required.

Download and print

Here are two 1924 movies from Internet Archive, which is an internet home for public domain media. Felix Goes West is a short cartoon in which everyone's favorite smart-aleck bipedal cat goes (you guessed it) West. Be prepared for a serious lack of political correctness. Sherlock, Jr. is a cute Buster Keaton film that only runs 44 minutes. In it, an inept movie projectionist (Keaton), who wants to be a detective, is wrongly accused of stealing a pocket watch.  

Felix Goes West (Pat Sullivan, 1924)

Sherlock Jr. (Buster Keaton, 1924)

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  1. although inaccurate about representing ingredients, what a glorious ad that is. As always, your dish looks delish!

  2. It is a glorious ad! When I saw it on Mariana's blog, I knew I had to try the recipe.

  3. Your chicken pot pie looks wonderful - funny about the ad being so inaccurate! Oh, Felix the Cat...I'd totally forgotten him!

  4. your pie looks delicious, and healthy and nutritious.
    in comparison, I've made a spinach lasagne today (integral wheat, organic spinach) healthy indeed but it had no taste at all as I'm trying to leave out salt.