Chicken Pie Casserole
4 to 6 servings
Prep Time: 20 min
Baking Time 35 min + 20 min
- 2 quarts water
- 1 chicken (4-pounds)
- 1 bay leaf
- 2 stems celery, finely chopped
- 1 onion, thinly sliced
- 3 cups potatoes, cooked and
- 2 cups carrots, coked and
- 1 cup peas, cooked
- 2 Tablespoons margarine or
- 2 Tablespoons flour
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 2 cups chicken broth
- 1/2 teaspoon Worcestershire sauce
- Pie Crust
(see recipe below)
Preheat oven to 425-degrees F.
In a large pot, add water, chicken, and bay leaf.
Cook until chicken is tender. Discard bay leaf.
Remove meat from bones and reserve 2 cups chicken
In a bowl, combine celery, onion, potatoes,
carrots and peas, and chicken. Pour vegetable-chicken mixture into
In a saucepan, melt margarine. Stir in flour,
salt, and pepper. Gradually add milk and 2-cups reserved chicken
broth. Stir in Worcestershire sauce. Pour milk mixture over chicken
Cover casserole with pie crust.
Bake for 35 minutes. Reduce oven temperature to
300-degrees F. and allow to set for 15 to 20 minutes.
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3 Tablespoons cold water
In a mixing bowl, combine flour and salt.
Cut in shortening until fine crumbs are formed.
Add water (1-Tablespoon) at a time.
Toss until all particles of flour have been
Work mixture into a ball.
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