Chicken Pie


3-pound roasting chicken, giblets removed
2 teaspoons salt
1 can onion soup
Flour dissolved in water
1 teaspoon Gravymaster (optional)
Pastry for double-crust pie (recipe follows)
2 tablespoons butter


Stew chicken in salt and water to cover for about 1-½ hours. When done, pull meat off bones and cut into bite-sized chunks. Refrigerate until following day.

Skim most of the fat off top of the chicken broth, leaving just enough for flavor. Add soup to broth and bring to a boil. Thicken with a paste made from flour and water, using as much as necessary for desired consistency. Add Gravymaster for coloring if desired. Strain gravy to remove onions. Put bottom crust in pie plate, fill with chicken, and cover with 1-¾ cups gravy. Cover with top crust, spread with butter, and bake at 400 degrees F for 30 minutes. Serve hot with extra gravy.

Pie Crust


Serves 6.


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