Nellie Reed's Chicken Pie

The chicken:


"The secrets are the gravy and the pie crust, but you've got to start with a good roasting chicken. I use all of a 3-pound chicken, except for the giblets. And she never used fryers."
3 pound chicken


Boil a 3-pound chicken in salted water (2 teaspoons of salt). When done (about 1-½ hours), pick meat off, cut into bite-size chunks, and refrigerate until the following day.

The gravy:

The pie:

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