Jump to Main Content

Chicken Pie

This recipe is from The Fanny Farmer Cookbook, but has been slightly altered. Great for using up left over chicken, and really a palate pleaser!
6 Tbs    Butter  
2 cups    Chicken broth  
6 Tbs    Flour  
1 cup    Heavy cream (don't cheat! Cream is best!)  
½ tsp    Pepper  
4 cups    Cooked chicken in large chunks  
12   Small white onions, cooked (we've never used this ingredient)  
¾ cup    Peas, cooked*  
¼ cup    Carrots, cooked* (*for simplicity, I just used the frozen peas and carrots! Works great!)  
¾ cup    Celery, cooked  
  Single crust pie pastry - use the "store bought" da kine  
1 Preheat oven to 425°.
2 Melt butter, stir in flour and cook, stirring for about minutes.
3 Slowly add the broth, cream, pepper and salt to taste. Cook for 5 minutes, until thickened and smooth.
4 Put the chicken pieces in a deep pie plate or casserole, cover with sauce and stir in the vegetables.
5 Place the prepared pie crust over top of casserole, allowing enough overhang so edges can be crimped.
6 Cut vents in the crust. Bake 25-30 minutes, or until crust is nicely browned.