Chicken Pie (Not with Vegetables, except onions)
I have made it regularly over the last thirty-nine years (WOW that’s a long time!!). It was my son’s favorite chicken pie until he became a vegetarian about 12 years ago. Now, I make a vegetable version for him. I will post my "Never-Fail" pie crust recipe or you can use an already prepared one;love a good crust
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- chicken (fryer). i use 4-5 large chicken breasts
- 1 can(s)
- cream of chicken soup
- 1/4 c
- onion, chopped
- large, boiled eggs, chopped
- 2 Tbsp
- margarien or butter
- salt and pepper, to taste
- chicken bouillon cubes
- 2 ready-made pie crusts (or use never-fail pie crust recipe -posted with my recipes.)
IT IS HARD TO BELIEVE THAT A CHICKEN PIE WITH SO FEW INGREDIENTS AND SO EASY TO MAKE IS THIS DELICIOUS!
1Simmer chicken in water with bouillon cubes, salt and pepper*. (Have water almost to top of chicken.) Cook until meat falls off bones; let cool and de-bone.
*If you desire, you can cook the chicken ahead of time and refrigerate or freeze and thaw before putting the pie all together.
2Cover bottom of casserole dish with pastry (I use a 13"x8"x2" baking pan,). Put in chicken and liquid.
* I usually bake the bottom crust about 7-10 minutes before adding the chicken and liquid -this assures the crust is done and won't be soggy or gummy.
3Top with sliced boiled eggs*, chopped onions, salt and pepper. Pour chicken soup over this, and top with pats of butter.
*Some people don’t like boiled eggs. These can be left out without hindering the flavor.
4Put rest of pastry on top and press along sides to bottom crust. Prick top of crust with fork. Cook about 1 hour at 375 degrees.
8NOTE: You can use any crust for the pie; however, I always use my Never-Fail Pie Crust (I'll post it.)for this recipe, as well as for other pies. It is very easy, flaky and really makes the pie. It makes 5 regular sized pie crusts (It will take 3/5 of the recipe -3 crusts for this large pie). Your can refrigerate or freeze the left over crusts until you are ready to use them.