chicken pie (not with vegetables, except onions)

Name: Chicken Pie (Not with Vegetables, except onions)
Prep time: 30 min
Cook time: 1 h
Yield: 8
Ingredients: 1 - chicken (fryer). i use 4-5 large chicken breasts; 1 can(s) cream of chicken soup; 1/4 cup(s) onion, chopped; 2 - large, boiled eggs, chopped; 2 tablespoon(s) 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!

(2 RATINGS)

109 Pinches 5 Photos

Pat Morris

Augusta, GA

Updated on Jan 8, 2013

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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Chicken Pie with Marinated Coleslaw and Baby Lima Beans

prep time 30 Min

cook time 1 Hr

method ---

yield 8-10

Ingredients

1 - chicken (fryer). i use 4-5 large chicken breasts
1 can cream of chicken soup
1/4 cup onion, chopped
2 - large, boiled eggs, chopped
2 tablespoons 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!

How To Make chicken pie (not with vegetables, except onions)

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.

Step 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.
Step 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.
Step 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.
Step 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.
Step 6

Leftovers can be saved (in freezer) as individual slices and reheated later.
Step 7

Enjoy a slice of Chicken Pie!
Step 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.
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