Skip to content

Chicken Pie

October 26, 2014

This pie is good for the soul.  Kevin and Tabitha cooked this, and it hit the spot to our hungry family.  This recipe was found in a recipe box that he bought at an estate sale.  This is one of those old-fashioned, handwritten recipes.  There was no name on it.

1 pkg of carrots, sliced

10 Baby Dutch Yellow Potatoes, cut and diced

1 c. diced celery

1 diced onion

3 cups of cooked chicken or one Rotisserie chicken, deboned

2 c. chicken broth

2 Tbsp flour

2 Tbsp butter

1 c. shredded cheddar cheese

1 to 2 pie shells

Cook vegetables until nearly tender; drain.  Mix vegetables and chicken and place vegetables in casserole dish.

Make chicken gravy and pour over chicken mixture:

Stir 4 Tbsp. melted butter and 4 Tbsp. flour until brown.  Add 2 cups of chicken broth.  Stir until thick.

Sprinkle with cheese.

Cover with 1-2 pie shells.  Do not overlap.

Bake in preheated 425 degree oven 25-30 minutes.


From → Chicken

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: