Chicken Pie (Not with Vegetables, except onions)

Pat Morris

By
@AugustgaPat

In 1974, one job I had before I obtained my degree in Health Information Management, was working as secretary-bookkeeper at a school in Summerton, SC. We all shared recipes. One of the teachers gave us this delicious Chicken Pie recipe. It is easy and always gets rave reviews.

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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Serves:

8-10

Prep:

30 Min

Cook:

1 Hr

Ingredients

1
chicken (fryer). i use 4-5 large chicken breasts
1 can(s)
cream of chicken soup
1/4 c
onion, chopped
2
large, boiled eggs, chopped
2 Tbsp
margarien or butter
salt and pepper, to taste
2
chicken bouillon cubes
2
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!

Directions Step-By-Step

1
Simmer 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.
2
Cover 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.
3
Top 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.
4
Put 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.
5
Cut into 8-12 squares (depending whether you serve it alone, with a salad and/or a vegetable) and serve.

This is a rich and filling pie. I usually serve it with marinated cole slaw and a green vegetable. However, it is a meal in itself.
6
Leftovers can be saved (in freezer) as individual slices and reheated later.
7
Enjoy a slice of Chicken Pie!
8
NOTE: 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.

About this Recipe

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy
Hashtags: #delicious, #easy