Country Chicken Pie Recipe

Country Chicken Pie picture


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Broiler fryer3 1⁄2 Pound
 Celery1 Tablespoon
 Salt2 1⁄2 Teaspoon
 Instant minced onion1 Tablespoon
 Water2 1⁄2 Cup (40 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs)
 Flour1⁄2 Cup (8 tbs)
 Pepper1⁄8 Teaspoon
 Mace1 Dash
 Canned boiled onion1 Pound
 Cooked ham2 Cup (32 tbs)
 Canned pimientos4 Ounce
 Pie crust mix1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5951 Calories from Fat 3559

% Daily Value*

Total Fat 398 g612.4%

Saturated Fat 145 g724.9%

Trans Fat 0 g

Cholesterol 1432.5 mg

Sodium 8760.2 mg365%

Total Carbohydrates 166 g55.4%

Dietary Fiber 12 g48%

Sugars 16 g

Protein 414 g827.5%

Vitamin A 162.4% Vitamin C 236.2%

Calcium 51.8% Iron 127.6%

*Based on a 2000 Calorie diet


Combine chicken, celery tops, 2 tea spoons of the salt, minced onion, and water in a kettle; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth; cool until easy to handle.
Strain broth into a 4-cup measure; add water, if needed, to make 2 1/2 cups.
Pull skin from chicken and take meat from bones; dice meat.
Melt butter or margarine in a large saucepan; blend in flour, remaining V2 teaspoon salt, pepper, and mace.
Cook, stirring constantly, just until bubbly.
Stir in the 2 1/2 cups chicken broth; continue cooking and stirring until sauce thickens and boils 1 minute; remove from heat.
Stir in onions, diced chicken, ham, and pimientos; spoon into a shallow 10-cup baking dish.
Keep hot in oven while mixing pastry.
Prepare piecrust mix, following label directions, or make pastry from your own single-crust recipe.
Roll out on a lightly floured pastry cloth or board to a rectangle or round 1 inch larger than baking dish; cut several slits in center to let steam escape.
Place over chicken mixture in baking dish; trim overhang to V2 inch; turn edge under, flush with rim; flute edge all around.
Bake in hot oven (400°) 40 minutes, or until pastry is golden.