Chicken Pot-Pie

This is one of my family's favorite meals. I put chicken, a broth-gravy, potatoes, carrots, peas an various spices cover with biscuits or pie crust. However, as I searched recipe books from the 19th century there were no vegetables added to the dish. Personally, we love our veggies.

Below are various recipes:

Veal and Chicken Potpie. Joint the chickens, if made of them, and boil them till half done ; take them out; put them, dry, into a pot, making alternate layers of crust and fowl, seasoned with pepper and salt; then, pour in the liquor in which the fowls were boiled, upon the upper layer of crust, which covers the fowls. If a brown crust is desired : with a heated bake pan lid, keep the pot covered. Add, from the teakettle, boiling water, as that in the pot wastes. Raised piecrust , *- * is preferable to that made for fruit pies, though, if but, little
shortened, that is good. For raised crust, mix a teaspoonful of salt, and a teacup of melted butter, with three pints of flour, and then pour in half a teacup of yeast, adding cold water to make it stiff enough to roll out; placing it where warm, it will require from se'ven to eight hours to rise, unless you use brewer's yeast. Roll it out, when risen, and cut it into small cakes.
Potato pie crust is good. Peel and mash fine eight boiled potatoes ; mix with them half a pint of milk, a teaspoonful of salt, a hen's egg size piece of butter, and flour enough for rolling out. Put with the meat, the cakes after rolled out and cut.
By working into unbaked wheat dough, a little melted lukewarm butter, nice crust may be made. Before putting it with the meat, let it lay ten or fifteen minutes, after it is cut and rolled into cakes.
Source: The Improved Housewife ©1847

Chicken Pot Pie.—Cut a chicken in pieces; if it is not a young chicken parboil it in water enough to cover it, with half a pound of salt pork cut in slices, or a tea-spoonful of salt in it. Skim it carefully. Make a paste with half a pound of sweet lard rubbed into one pound of flour and a tea-spoonful of salt; add enough water to work it to a smooth paste ; roll the crust about half an inch thick, and line with it the sides of n stew-pan nearly to the bottom. Lay the chicken in the crust, and add a piece of butter the size of an egg rolled in flour; put in the water the chicken was parboiled in, and if necessary add more hot water till the stew-pan is nearly full. Cut part of the paste in small diamonds, and put them in the pie. Put on the top crust, first laying skewers across the top of the stew pan. Cut a slit in the centre. Put on the lid of the stew-pan, and let it boil slowly three-quarters of an hour, or more, if necessary. When the crust is well done the dish can be served.
Source: Mrs. Hale's New Cook Book ©1857

A CHICKEN POT-PIE.
Mrs. F. D. J.
Cut in small pieces one chicken, not too young; wash and put into a stone or earthen basin with sufficient water to cover, set this on the stove and let it cook until quite tender; then add to this broth (which will have cooked away a little,) half a pint of sweet milk, (perhaps not quite so much,) and one-half a can of fine oysters; season with pepper and salt, and mace if liked; put in bits of butter, and two tablespoons of flour. Now make a nice soda biscuit crust; roll out about an inch-thick and cover the meat; cut a hole in the middle of the crust, and put in the oven. When the crust is baked a rich brown set the dish on the stove, where the meat will gently simmer in the gravy, and steam the crust, (with a tin cover over,) for about ten minutes. Serve in the dish in which it is cooked, with a knitted cover.
Source: The Home Cook Book ©1876

Chicken Pot-pie.—Clean, singe, and joint a pair of chickens. Pare and slice eight white potatoes; wash the slices and put with the pieces of chicken into a stewpan lined with pie-crust; season with salt and pepper, dredge with flour, and cover with water. Cover with-paste, making a hole in the centre; cover the kettle, and either hang it over the fire or set it in the oven. If in the oven, turn occasionally to brown evenly. Two hours' cooking is sufficient. When done, cut the upper crust into moderate-sized pieces and place them on a large dish; with a perforated ladle take up the potato and chicken, put it upon the crust; cut the lower crust and put on the top. Serve the gravy hot in a gravy tureen.
Source: Our New Cook Book ©1883