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Prep 1 hr 30 mins
Cook 30 mins
This was my neighbors mother's recipe (my adopted grandmother) I found it after my mother died, tucked away, and thought I had hit pay dirt (this was my favorite chicken pie growing up!) It's a little time consuming but the best I have ever had! She was the by far the classiest Southern lady you ever wanted to meet. (BTW, I have never had a Southern Chicken Pie that contained veggies... it's always just a pure chicken delight!)
- Boil a large fryer in water to barely cover with a little grated onion, salt and pepper until done.
- Remove meat from bones, discarding skin and gristle.
- Strain stock and use for gravy.
- Gravy: Place stock in pan with milk.
- Thicken with flour which has been thinned with a little cold milk.
- Cook until it is as thick as heavy cream.
- Strain while boiling hot and pour over chopped chicken.
- (I have never had to strain it if you constantly stir it while thickening).
- Pie Crust: Mix all ingredients, adding egg and ice water last.
- Line a 11x14 baking dish with thinly rolled crust, prick well with fork and bake at 450 deg until lightly golden brown.
- Pour into this crust lined dish part of the chicken and gravy mixture, then a layer of sliced egg, then more chicken and gravy and then sliced egg to come even to the top of the pan.
- Roll out top crust extra thick and cut to the size of the dish.
- Put on top of dish and seal edges.
- Cut small holes the size of a nickle on the top crust and use the holes to decorate.
- Brush melted butter over the top.
- Bake at 450 deg for 15 min, then lower temp to 350 and bake until brown and bubbly.
- (her notes exactly: do not be tempted to use a mix for the crust, because the crust makes the pie!).
YUM!!! I'm a Southern girl and this was my favorite pie as a kid. I have been looking for this recipe for years. I did add a tablespoon of granulated garlic and some onions, carrots and boiled and diced potatoes. Other than those additions, I followed this recipe exactly. SOOOOO GOOD!!!!!!! Thank you, Deb!!!!!!!!!!!