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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Nellie Reed's Chicken Pie Recipe

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This recipe for Nellie Reed's Chicken Pie is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken:

3 pound chicken
water
salt

Gravy:

1 can Campbell's onion soup
flour
water

Pie:

1 pound lard
1 tablespoon salt
5-1/4 cups flour
1 cup water
2 tablespoons butter
Directions:
Directions:
Boil a 3-pound chicken in salted water (2 teaspoons of salt). When done (about 1-1/2 hours), pick meat off, cut into bite-size chunks, and refrigerate until the following day.

With the chicken removed, set the chicken broth out overnight. Skim off most of the fat the next day, but leave enough for flavor. Add 1 can Campbell's onion soup, and bring broth to boil. Thicken broth with paste made from flour and water, using as much as necessary to make desired consistency. Strain gravy to remove onions.

Soften lard until it is pliable; put in mixing bowl. Add salt. Add flour. Then put the hands to work. Don't mix with a spoon. Mix the flour and lard until it resembles soft putty. Add water and mix well. Section off dough for four double crusts. Freeze three sections in separate plastic bags. Roll dough for one double crust thin. Place bottom crust in pie plate and fill with chicken. Cover with 1-3/4 cups gravy, then with top crust. Spread butter on top crust. Bake 30 minutes at 400 degrees F. Serve hot with extra gravy.
Personal Notes:
Personal Notes:
"The secrets are the gravy and the pie crust, but you've got to start with a good roasting chicken. I use all of a 3-pound chicken, except for the giblets. And she never used fryers."

 

 

 

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