This recipe for Chicken Pie, by Ann Moody, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 whole fryer chicken broth 1 can cream of celery soup 2 boiled eggs
Crust: 1/2 stick butter 1 c. self-rising flour 1 c. milk 1/4 c. mayonnaise 1/4 tsp. pepper
Boil fryer chicken and debone. Put chicken in bottom of long casserole dish. Mix 2 1/4 c. broth, 1 can cream of celery soup and cook until boiling. Pour over chicken. Cut 2 hard boiled eggs over chicken mixture. Mix all crust ingredients and pour over chicken. Bake at 425º for 45 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.