"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Self-Crust Chicken Pie Recipe

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This recipe for Self-Crust Chicken Pie, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Bahl
Added: Tuesday, February 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. chopped, cooked chicken or turkey,
1+1/4 cups chicken or turkey broth,
1 can (10+3/4 ounces) condensed cream of celery soup, undiluted, 1/4 cup butter or margarine, softened,
1 c. self-rising flour (see note)*
1 c. milk, 1/4 tsp. black pepper.
1 small can peas and carrots.
*Note: To make your own self-rising flour, add 1-1/2 tsp.
baking powder and 1/2 tsp. salt to 1 c. all purpose flour.

Directions:
Directions:
Place chicken in a 8x8" or 9x9" baking dish. Layer peas and carrots on top of chicken. In a medium saucepan, combine broth and celery soup; bring to a boil. Pour hot broth mixture over chicken and peas/carrots.
In a medium mixing bowl, cut butter into flour: blend in milk and pepper. Spoon dough over mixture in baking dish.
(dough will not be smooth, and looks too "liquidy", but it works!) Bake in a 425 oven for 30 min, or until crust is browned.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I love this recipe and make it often. It is quick and yummy.
It's from a M.A.D.D. fundraiser cookbook from Food Editors across the country. This recipe is from Anne Byrn, a food editor in Georgia.
(The crust seems to have a different consistency each time I make it, but always good.)

 

 

 

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