chicken pie

No this isn’t chicken pot pie.  This is a traditional southern chicken pie.  Once you try this you’ll not want to settle for chicken pot pie again.  I remember, as a child, going to the country church for dinner on the grounds.  it was usually a singing or “Decoration Day”.  All the families came together, each bringing something special.  My grandmother always made a chicken pie.  Most of the time it was in a big dishpan.  I decided to try to re-create her specialty.

I use the this Perfect Pie Crust for the pastry shell.  It makes 2 10 inch shells.  Because I use a small dish pan I use 2/3 of the recipe for the bottom and the remaining for the top.

This recipe can also be made in smaller individual ramekins.

Southern Chicken Pie

chicken pie

By Published:

  • Yield: 1 Pie (12-15 Servings)
  • Prep:
  • Cook:
  • Ready In:

You can substitute breasts, legs, thighs about any cut up chicken for the whole hen.



  1. line the bottom of a dishpan, casserole dish with the bottom pastry shell.
  2. melt 1/2 stick of butter in a skillet. put the flour in with the butter and stir until thickened. Like making a gravy.
  3. start pouring the chicken stock in little by little, stirring constantly. Add the cream, stirring constantly. Heating until slightly thickened.
  4. line the bottom of the pastry shell with a layer of chicken, then a layer of sliced eggs. pour a little of the gravy over those layers.
  5. repeat the chicken/egg layers and pour gravy over it.
  6. dot with butter (reserving a small amount of butter.
  7. place the top pastry shell over the top. Moisten the edges with a little water and crimp the edges with a fork.
  8. Melt the remaining butter and lightly brush the top shell with the butter. place a few slits in the top crust (to allow steam to escape.
  9. Place the pie on the bottom rack of a 425 degree pre-heated oven. After 4-5 minutes reduce the temp to 400 degrees and continue cooking for 40-45 minutes or until lightly browned and bubbling.

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