Large Chicken Pie

1. 1

   Cook the chicken thighs until tender.

2. 2

   Remove from bones. Thicken the broth with the 1/4 cup flour or cornstarch mixed with water.

3. 3

   Add the margarine. Using the self-rising flour, shortening and water, make a stiff dough. Divide in half. Roll thin and place strips around sides of a greased 9 x 13-inch pan. Put chicken chunks in pan. Thinly sliced the eggs and place over the chicken. Salt to taste.

4. 4

   Pour the thickened broth over the chicken, enough to cover.

5. 5

   Roll the other half of dough and cover the chicken. Spread enough margarine over the crust to thinly cover.

6. 6

   Bake at 400u00b0 until crust is browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.