Source: FamilyTime Community

Chicken Pie
An excellent way to use leftover chicken. Leftover turkey can be substituted too!
Serves: 6
Prep Time: 20 minutes
Cook Time: 25 minutes


6 tablespoons butter
6 tablespoons flour
2 cups (1/2 L) chicken broth
1 cup (1/4 L) milk
1/2 teaspoon freshly ground pepper
4 cups (1 L) cooked chicken, or turkey, cut in large chunks
1 cooking onion, sliced in rings
1 stalk celery, diced
1 cup frozen corn
Pastry, for single pie crust

Preheat the oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan, stir in the flour, and cook, stirring, for 2 minutes. Slowly add the broth, milk, pepper, and salt to taste. Cook for 5 minutes, until thickened and smooth. Stir in the chicken, onion, celery and corn. Place in a greased casserole dish. Place the prepared pastry over the casserole, allowing enough overhang so that the edges can be crimped. Cut vents in the crust to allow the steam to escape. Bake for 25-30 minutes or until crust is nicely browned.

Chicken Pie Country Style - Top with baking powder biscuit dough cut in 2 inch rounds instead of pastry. Bake at 450 degrees F (230 degrees C) for 15-20 minutes or until browned.