Chicken Pie Recipe

Name: Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken fryer or parts to equal; 1 stalk celery, chopped; 1/2 c. chopped onion; 1/2 c. oleo, melted; 1 c. flour; 1 Tbsp. baking powder; 1 tsp. salt; 1 c. milk; 1 can cream of celery soup or cream of chicken soup (undiluted); 1/2 c. chicken broth; 1/2 tsp. pepper

Servings: persons

1 chicken fryer or parts to equal
1 stalk celery, chopped
1/2 c. chopped onion
1/2 c. oleo, melted
1 c. flour
1 Tbsp. baking powder
1 tsp. salt
1 c. milk
1 can cream of celery soup or cream of chicken soup (undiluted)
1/2 c. chicken broth
1/2 tsp. pepper

1
Put chicken (or parts; I use breasts for company) in water to cover and cook until tender.
2
Remove chicken skin and bones and cut up.
3
Place celery and onions in a pan with a little oleo, as for dressing.
4
Cook until tender; mix with chicken and place in an 11 x 7 x 2-inch baking dish.
5
Pour oleo over chicken.
6
Combine soup and broth and pour over chicken.
7
Combine flour, baking powder, salt and milk and pour over chicken mixture (this rises and makes the crust).
8
Bake at 425u00b0 for about 50 minutes (check pie at 35 minutes).

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 chicken fryer or parts to equal, 1 stalk celery, chopped, 1/2 c. chopped onion, 1/2 c. oleo, melted, and more.

Yes, Chicken Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pie

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