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  • Writer's pictureTips From Pips

Infamous Chicken Pie

Updated: May 14


• 1 medium onion chopped

• 1/3 cup butter

• 1/2 cup all-purpose flour

• 2 cups chicken broth

• 2/3 cup whole milk

• 2 cups cubed cooked chicken

• 1 cup shredded cheddar cheese

• 2 cups frozen peas and carrots

• Salt, pepper


• 2 cups all-purpose flour

• 2 teaspoons celery seed

• 1 teaspoon salt

• 2/3 cup plus 2 tablespoons shortening

• 4 to 5 tablespoons cold water


  1. In a saucepan, sauté onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for two minutes or until thickened. Add the chicken, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm.

  2. For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball.

  3. Divide dough in half. Line a 9in. pie plate with bottom pastry; trim even with edge of plate. Pour chicken filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. (I cut out leaf shapes with the dough and placed all around on top)

  4. Bake at 375° for 40-45 minutes or until crust is golden brown.

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