Summary
The recipe for the Georgian Room chicken pot pie is from Lunch with Lady Eaton, by Carol Anderson and Katharine Mallinson. The book contains historical information and has a small selection of recipes adapted for the home kitchen that were compiled from dietitians' notes and private collections. Thanks to Odean Lukow and Caroll Akerstream for sending in copies.
The recipe for chicken pot pie sauce is from the book A Store Like No Other: Eaton's of Winnipeg by Russ Gourluck, another historical book which contains a few recipes. The introduction to the recipe states that it "comes directly from food services manager Alan Finnbogason, he has declared it authentic, and it is printed exactly as he provided it." Thanks to Carol Hogue and Helen Smith for sending it in.Taste Taster Notes: Saute the carrots, onions and celery until the onions are soft. I used raw sliced carrots and they will continue to soften as the sauce cooks, and I used frozen peas that will cook quickly. Depending on the type of chicken base or stock that you use, you may not want to add the additional salt, so taste the sauce first before adding it. After cooking, my sauce was a bit thin so I used a little more corn starch (mixed into a small amount of cold water) to help thicken it. You'll need about 750 ml to 1 litre (3 to 4 cups) of chopped chicken, and pastry to fit the baking dish you use. I baked this at 230 C (450 F) for 12 minutes for a flakier pastry and then turned the oven down to 175 C (350 F) for the remainder of the time, which will only be a few minutes longer.See the full content of this document
Extract
Chicken Pot Pie Like Lady Eaton Liked It
Recipes for items served at Eaton's restaurants and sold to take home are often requested in this column. Occasionally recipes have turned up that are close replicas, and there have even been a couple from former employees that family members kindly shared. Most of the time the requests go unans...
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