CHICKEN PIE (NOT WITH VEGETABLES, EXCEPT ONIONS)

Chicken Pie (Not with Vegetables, except onions) image

In 1974, one job I had before I obtained my degree in Health Information Management, was working as secretary-bookkeeper at a school in Summerton, SC. We all shared recipes. One of the teachers gave us this delicious Chicken Pie recipe. It is easy and always gets rave reviews. I have made it regularly over the last...

Provided by Pat Morris

Time 1h30m

Number Of Ingredients 9

Ingredients

1 chicken (fryer). i use 4-5 large chicken breasts
1 can(s) cream of chicken soup
1/4 c onion, chopped
2 large, boiled eggs, chopped
2 Tbsp margarien or butter
salt and pepper, to taste
2 chicken bouillon cubes
2 2 ready-made pie crusts (or use never-fail pie crust recipe -posted with my recipes.)
IT IS HARD TO BELIEVE THAT A CHICKEN PIE WITH SO FEW INGREDIENTS AND SO EASY TO MAKE IS THIS DELICIOUS!

Steps:

1. Simmer chicken in water with bouillon cubes, salt and pepper*. (Have water almost to top of chicken.) Cook until meat falls off bones; let cool and de-bone. *If you desire, you can cook the chicken ahead of time and refrigerate or freeze and thaw before putting the pie all together.
2. Cover bottom of casserole dish with pastry (I use a 13"x8"x2" baking pan,). Put in chicken and liquid. * I usually bake the bottom crust about 7-10 minutes before adding the chicken and liquid -this assures the crust is done and won't be soggy or gummy.
3. Top with sliced boiled eggs*, chopped onions, salt and pepper. Pour chicken soup over this, and top with pats of butter. *Some people don't like boiled eggs. These can be left out without hindering the flavor.
4. Put rest of pastry on top and press along sides to bottom crust. Prick top of crust with fork. Cook about 1 hour at 375 degrees.
5. Cut into 8-12 squares (depending whether you serve it alone, with a salad and/or a vegetable) and serve. This is a rich and filling pie. I usually serve it with marinated cole slaw and a green vegetable. However, it is a meal in itself.
6. Leftovers can be saved (in freezer) as individual slices and reheated later.
7. Enjoy a slice of Chicken Pie!
8. NOTE: You can use any crust for the pie; however, I always use my Never-Fail Pie Crust (I'll post it.)for this recipe, as well as for other pies. It is very easy, flaky and really makes the pie. It makes 5 regular sized pie crusts (It will take 3/5 of the recipe -3 crusts for this large pie). Your can refrigerate or freeze the left over crusts until you are ready to use them.