Chicken Pie

Ingredients

• 5 tablespoons Chicken fat or butter
• 1/2 Cup Sliced Onion
• 4 Tablespoons Flour
• 2 cups Chicken Stock
• Salt and pepper
• 2 to 3 Cups Cooked Chicken, cut in pieces
• 1 Cup Peas, Cooked or Canned
• 1 Cup Cooked, diced Carrots
• Rich biscuit topping, other quick bread topping, or pastry topping

Directions

1. First, make the sauce: Heat fat in a pan, add onion and cook over low heat for about 10 minutes, or until soft and lightly browned.
2. Add flour and stir until blended.
3. Slowly add stock and stir over low heat until the sauce is thick and smooth.
4. Season the sauce to taste.
5. Assemble the pie: Arrange chicken meat and vegetables in layers in a large casserole dish or in 6 individual ramekins.
6. Cover with the prepared sauce.
7. Top with a rich biscuit topping, other quick bread topping, or pastry topping.
8. Bake at 425°F for about 20 minutes.

Notes

• Makes 6 Servings.
• A note on the card suggests: "Cream may be substituted for part of the stock. Add a little celery salt and onion salt."
• Another personal note reads: "I reduce the sliced, cooked new potatoes in my pie, also."
• Variation - Southern Chicken Pie: Omit peas & carrots; add 2 cups diced cooked ham to the pie filling.
• Variation - Chicken-Potato Pie: Omit peas; add 10-12 small cooked potato balls to the filling.

Original Recipe