Old South CHICKEN PIE

Table of Contents: CHICKEN




This chicken pie does not have any vegetables in it.  Great recipe for the freezer.

Cooking Dish Choices:


Thinnest pie: use a 3-qt. rectangular baking dish  (usually my choice)


Thicker pie: use a 2-qt. rectangular baking dish


Deep-dish pie: use a deep, round baking dish. (my grandmother’s choice)

 

1 (3 to 4 –lb.) whole chicken fryer


½ medium onion, halved (optional)


2 ribs celery, halved (optional)


3 T. plain flour


½ tsp. salt, more may be needed


¼ tsp. freshly ground black pepper


2 cups reserved chicken broth


2 T. milk


2 hard-boiled eggs, peeled & sliced thin (optional)


1 package of 2 Pillsbury refrigerated pie crusts, room temperature

 

 

 



Using a Dutch oven, place the whole chicken, minus any giblets stuffed inside, in enough salted water to cover the chicken. (If you want stock instead of broth, add the optional ½ medium onion, & optional 2 ribs celery.)  Bring water to a full boil, cover the pan, & cook on

medium heat. When chicken is very tender & falling off the bone, remove from broth & reserve the broth for later.

While the chicken is cooking, unroll 1 pie crust on a cutting board & roll thinner with a rolling pen.  Fit the pie crust into the baking dish of choice.  Moisten fingertips with water to mold the pastry into the container.

When chicken is done, let it cool enough to handle; then take meat off the bones.  Cut chicken meat into bite-size pieces. Discard skin & bones.

Begin preheating the oven & a pizza stone (or a baking pan) to 350 degrees, but do not bake until the chicken filling is in the uncooked pie crust.

In a large, deep skillet, melt the butter or margarine; add flour, ½ tsp. salt, pepper, & stir.  Measure 2 cups of the reserved broth & slowly stir into the flour mixture keeping the mixture smooth; then stir in the milk.  Cook, stirring constantly, until sauce slightly thickens.

Remove from heat, add the cut chicken, and stir to blend.  Add the optional egg slices, if desired, & gently stir to mix.  Taste for salt & add more, if needed.  Pour the chicken mixture into the baking dish lined with the pie crust.  Unroll the remaining pie crust onto the

cutting board & cut strips of pastry to make a lattice-top on the pie.  Bake in the preheated oven on the preheated stone or pan for about 35 minutes (the shape of the pan will make a difference in baking time) or until bubbling & golden brown on top.  Allow pie to rest for

about 10 minutes before cutting.  Serves 4 to 6.

My maternal grandmother, Lucile Frances Sanguinetti Judkins, gave this recipe to me. I called her “Dear” which is short for “Mama Dear”; how Southern is that?  “Dear” could not cook, but fortunately lived in the days when people had one or many cooks.  I remember only

two of her cooks, Mary Huffman & Georgia McKeithen.  Both of them could cook this pie & it tasted just like the ones that I make.  Apparently, people can be “taught” to be good cooks, if the basic desire is there. One day I asked my grandmother what the family did if the

cook was sick.  She said, “Oh, no problem at all, our friends would send in dishes & dishes of food!”  Amazing…..  Soon, I’ll give you Dear’s Tea, her recipe for a special iced tea perfect for a summer’s day.


To make ahead of time & freeze: allow the chicken mixture, already mixed with the sauce, to cool completely.


The completed chicken pie can be covered with plastic wrap; then covered & sealed with aluminum foil & frozen.  When ready to bake, allow to thaw in the refrigerator & bake as above instructed.

To freeze for later use: put the cooled chicken mixture into a large zip-lock plastic bag & seal carefully.  Place the chicken mixture & zipped bag into the baking dish that will be used later to bake the pie.  Gently press the filled plastic bag to conform to the dish shape.  Place

dish with mixture in the zipped bag in the freezer until mixture is frozen hard. The dish can then be removed for other cooking.

When ready to cook the pie at home, allow chicken mixture to thaw in the refrigerator; then pour out of the plastic bag into a dish lined with pie crust, lattice the top, & bake as instructed above.

When traveling, place the plastic bag of the frozen chicken mixture into the baking dish to be used later & place the dish with the frozen mixture into an ice-cooled traveling cooler.  On arrival, keep the mixture frozen, if it is still frozen; or refrigerate until baking time; or bake

straightaway.  When ready to bake, follow the above instructions for the pie crust, latticing, baking.

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