Chicken Pie

Kathryn Nutt, Lillie School

  • 1 fryer plus 4 cups water
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 6 boiled eggs
  • 1 can cream of chicken soup
  • 1 stick oleo
  • 1 tsp salt
  • 4 Tbsp flour (plain)
  • Pepper to taste


  • 2 cup plain flour
  • 1 tsp salt
  • 2/3 cup shortening
  • 1/2 cup cold water

Roll crust out thin.

Cook chicken with salt, onion and celery until done. Cook and debone chicken. When broth is cool, take out a cupful and mix with flour for thickening. Add thickening and a stick of oleo to the remaining broth and heat, stirring constantly to keep to keep from lumping. Add can of chicken soup. Grease a 13×9 inch pan; put crust on bottom and sides; spread the broken pieces of chicken on the crust. Cover with sliced boiled eggs. Pour broth over this. Then cress cross the top with crust. Dot with oleo on top. Bake at 350°F. until golden brown, usually about 45 minutes to 1 hour.


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