Mother's Chicken Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole chicken, cooked & chopped
1/2 medium onion, chopped
3 stalks celery, sliced
1/4 cup flour
1 1/2 to 1 3/4 cups chicken broth
1/4 to 1/2 cup milk
1/2 stick butter + 4 or 5 pats of butter
salt & pepper
2 pie crusts, uncooked (we used Pillsbury refrigerated crusts)
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Directions: |
Directions:Boil the chicken until tender. Sprinkle a little salt in the water before putting the chicken in the pot. (Internal temperature in middle of breast - 165 degrees) We used a whole fryer chicken. Debone and chop into small chunks.
Preheat oven to 350-375.
Put 1/2 stick butter into a skillet, and cook onion and celery until translucent. Make a sauce by stirring in the flour; then the broth and milk. Cook a few minutes until blended well, stirring constantly. Add salt and pepper to taste.
Place crust in bottom of baking dish (we used a 9" Pyrex pie plate). Spoon the chicken into the crust, and pour sauce over chicken. Dot with pieces of butter. Top with remaining pie crust. Trim off excess pastry, press edges together & flute. Cut a few slits in the top. Bake for about 1 hour, until crust is browned. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Submitted by: Eileen White & Nell Thomas. One of my favorite things that I remember Mother cooking was chicken pie, but hers was not like any other chicken pot pie I have eaten since. I don't think she used a recipe...we haven't found one. She didn't put vegetables (potatoes, carrots, peas, etc) like other recipes. In the middle of putting this cookbook together, I asked Nell one day if she wanted to get together and try to recreate Mother's recipe from our memories. So, that's what we did!! It may not be exactly like Mother's, but it's pretty close!! I think that Nell and I were both surprised that we actually did it! ~ Eileen
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