Corn-crisped chicken dinner

Chicken Puff 1942

Click to enlarge recipe.

Instructions
Things You'll Need:
one box puff pastry or ready made pie crust
2 cups cooked and chopped chicken
1 can cream of potato soup
1 can cream of chicken soup
2 cans Veg-All
salt, pepper, thyme
2 T milk

Step 1
Preheat your oven to 350 degrees. Prepare your pie pan by placing one layer of crust in the pan making sure it reaches up the sides of the pan.
Step 2
You can use canned chicken or cooked. Place two or three chicken breasts in a microwave safe covered dish. Add a little water and microwave for about 15 minutes. Check to be sure the chicken is cooked all the way through before cutting it into small pieces.
Step 3
Place all the ingredients in a bowl. Drain the Veg-All before adding it to the bowl. Mix together all the ingredients. Pour the mixture into your pie pan and place the second crust layer on top. Pinch the sides to seal the crust. Cut 3 or 4 small slits in the top crust to vent. Brush with milk.
Step 4
Place small strips of foil around the edge of the crust to keep it from getting too dark. Bake the pot pie for 30 minutes. Remove the foil strips from around the edge of the crust and continue baking until the crust is golden brown, about 15 more minutes. Remove from the oven and let cool for about 5 minutes before serving.

Jellied Chicken

Ingredients:

3 lb chicken

2 1/2 tsp salt

2TB gelatin

1 diced onion

2 bay leaves

3 cloves

1 blade of mace

1 tsp whole peppers

1/8 tsp nutmeg

3 hard cooked eggs

6 sliced stoned olives

1/2 c sliced canned mushrooms

1TB chop parsley

1 TB chopped celery

Dress chicken, and wipe with cold, damp cloth. Put in kettle. Half over with boiling water. Cover kettle and let simmer until tender, 2 or 3 hrs. Add 1 1/2 tsp salt when half cooked. Remove chicken from pot, reserving liquor. Drain chicken and let cool. Remove all meat and cut in 1 in dices. Put skin and bones in saucepan. Add 1 qt. liquor from kettle. Add onion, bay,mace, salt, cloves, peppers and nutmeg. Simmer until reduced to 1 pt. Add gelatine. Strain. Put layer of chicken meat in greased mold. Cover with layer of sliced eggs, mushrooms, and olives. Alternate layers until all ingrediants are used. Sprinkling each layer with parsley and celery. Pour stock into mold. Unmold when well set. Serve with Mayonnaise. Serves 6

Chicken a' la king

Chicken á la King:

6 T. butter

6 T. flour

1 t. salt

⅛ t. pepper

1½ c. seasoned chicken broth

1 c. cream

1 c. cut up chicken

2 T. sherry

Melt butter, Blend in flour, salt, pepper. Stir in broth and milk. Bring to a boil and boil 1 minute. Stir in chicken and sherry. Serve over toast or rice.