Mamie's Chicken Pie

Recipe by deb k
READY IN: 2hrs




  • 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!).