Total Time
1hr
Prep 20 mins
Cook 40 mins

This pie can be made with either turkey or chicken. It combines a tangy crispy crust with tender meat and veggies and a flavorful sauce. This is my Mom's recipe, and she has been making it for 35 years.

Ingredients Nutrition

  • Filling

  • 2 12-3 lbs chicken, cooked and removed from bone or 3 -4 cups cooked chicken or 3 -4 cups cooked turkey, leftovers
  • 2 cups chicken broth or 2 cups turkey broth
  • 1 (10 1/2 ounce) can cream of celery soup
  • 1 12 cups of sliced frozen carrots
  • 1 12 cups frozen sweet peas
  • Crust

  • 12 cup lightly-salted butter
  • 12 teaspoon pepper
  • 1 cup self-rising flour
  • 1 cup buttermilk (buttermilk recommended) or 1 cup whole milk (buttermilk recommended)
  • 12 teaspoon salt

Directions

  1. Preheat your oven to 425 degrees F.
  2. For the filling: Cook the chicken and remove the meat from bones, or measure out the precooked chicken or turkey.
  3. Place the meat, the carrots and the peas in a buttered 9-inch by 13-inch pan.
  4. Mix the broth with the soup and bring to a boil.
  5. Pour the hot liquid over the meat.
  6. For the crust: Mix all ingredients until smooth, pour over the chicken and spread until the crust is about 1 inch from the sides of the pan.
  7. Bake the pie in the oven for 35-45 minutes, until crust is nicely browned.

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