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Chicken Pudding

Learn about this recipe from our historic foodways staff, then try it at home

A favorite dish in its day, this chicken pudding combines elements of a quiche and a cake. Savory yet wholesome, this dish could easily become a favorite in your family, too.

18th Century

Beat ten eggs very light, add to them a quart of rich milk, with a quarter of a pound of butter melted, and some pepper and salt; stir in as much flour as will make a thin good batter; take four young chickens, and after cleaning them nicely, cut off the legs wings &c. put them all in a sauce pan, with some salt and water, and a bundle of thyme and parsley, boil them till nearly done, then take the chicken from the water and put it in the batter pour it in a dish, and bake it; send nice white gravy in a boat.

— Randolph, Mary, “The Virginia Housewife,” 1827.

21st Century


  • 4 large eggs
  • 2 cups of milk (or 1 ½ cups milk and ½ cup cream for richer flavor)
  • ½ cup butter
  • ¼ cup or more of flour (for thickening)
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 cups of pre-cooked shredded chicken meat (mix of light and dark)
  • ¼ teaspoon ground thyme
  • 1 teaspoon of parsley flakes


  1. In a medium bowl, beat the eggs and milk until blended well.
  2. In a medium sauce pan, melt butter and whisk in flour, salt and pepper and cook, stirring, for one minute. Add a little more flour if it is too thin.
  3. Add the egg and milk mixture to the butter and flour combination. Whisk until smooth and remove from heat.
  4. Add the chicken, thyme and parsley to the above mixture and blend well.
  5. Pour into a greased casserole or a deep 9” pie plate.
  6. Bake at 350° for 45 to 50 minutes or until a knife inserted halfway between the center and side comes out clean.
  7. Allow to rest 10 minutes and either slice or spoon and serve.
  8. Optional: You can serve this with a light chicken gravy.

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Historic Foodways