Bob Ann's Chicken Pie
- 1 large chicken, boiled and deboned
- 2 quarts chicken broth
- 1 to 1-1/2 sticks butter
- 1 pint milk or half and half
- 3 cups sifted flour
- 1 tsp. salt
- 1/4 cup vegetable shortening
- 1 egg
- extra milk
Place deboned chicken in large baking dish or pan. Mix flour, salt, 1/2 stick butter, shortening and egg and enough milk to make a soft pliable dough. Divide dough into 3 equal parts. Roll out two parts on floured surface until paper thin. Cut into squares (you can use a pizza cutter or knife) and drop dumplings into boiling broth, one by one. Boil until tender, shaking the pan every now and again to separate the dumplings. Boil until tender, 8 to 10 minutes. Add half and half or milk, salt and pepper to taste. Pour mixture over meat in baking pan or dish. Roll out third part of dough into crust to cover chicken pie. You can completely cover with one large crust, or you can cover with strips of the dough. Brush with butter and bake at 375 degrees until brown. Serves 8 to 10.
If you've never tried making chicken pie before, try this one, even if you aren't southern.
If you are curious about the difference between chicken pie and chicken and dumplings, here's a recipe for the latter.
A Little History
—Bob Ann Breland is editor and publisher of Fun with Food, a monthly food newsletter, featuring southern cooking. A sample was available in 1996 by sending $2 to Fun with Food, 53296 Highway 436, Angie LA 70426.
This Archived Page created between 1994 and 2001. Modified August 2007