From: The Thorough Good Cook

Poultry: 32. Chicken Pie Cover the bottom of a pie-dish with slices of raw ham or veal; season with salt and pepper; over this place two young raw chickens; cut each into four parts; season likewise with pepper and salt; add six yolks of eggs, boiled hard, and moisten with a gill of gravy; cover the pie with a flat of puff paste; adorn it, egg it, and bake it in a moderate oven for one hour and a half. If the pie is to be eaten cold, you can mix in the gravy two leaves of dissolved gelatin.