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Chicken Pie Recipe

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This recipe for Chicken Pie is from The First Gospel Hour Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Homemade pastry for 9", 2 crust pie
3 large or 4 small boneless, skinless chicken breasts
1 T oil
1/2 c chopped onion
1 4 oz jar pimiento
1 can chicken broth
1 can English peas
2 T cornstarch
garlic powder to taste
pepper to taste
added salt if desired
Directions:
Directions:
Bake or boil chicken and pull or cut into bite-size pieces. Prepare crust. Spray 9" pie plate with cooking spray and place one pastry into plate; prick bottom and sides with fork; roll remaining dough into 10" circle. Cover both pastries with dish towels while preparing filling. Saute' onion in oil until clear. Add drained pimiento, chicken, broth, and seasoning. Bring to a boil. Dissolve cornstarch in about 1/4 cup of water and stir into boiling liquid. Remove from heat. Fold in drained peas and pour filling into pastry. Depending on the size of chicken breasts, there may be leftover filling. Do not overfill. Top with remaining pastry, seal and cut a few slits into top with a sharp knife. This vents the pie and also makes it pretty. Bake at 400º for 1 hour or until crust is lightly browned. Cool for at least one hour before slicing.
Personal Notes:
Personal Notes:
If you have extra filling you can pour into small, sprayed baking dish, top with biscuits( homemade or canned) or leftover crust pastry and bake.

 

 

 

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