Maine Chicken Pie Food

CHICKEN PIE

Chicken Pie image

This is the "best" homemade chicken pie recipe that I've come across. Put it on your recipe list because you'll be using it often!

Provided by Maine-iac

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

pie crust, enough for bottom and top of large pie pan (I use the frozen crust)
2 cups cooked chicken
leftover vegetables (such as broccoli, mushrooms, carrots, spinach)
2 medium tomatoes, chunk-chopped (If using fresh veggies, parboil or steam slightly before using)
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/4 teaspoon paprika
salt & pepper
1 1/2 cups sour cream
1 cup cream
2 cups grated cheddar cheese or 2 cups monterey jack cheese

Steps:

Place bottom crust into large pie pan, with 2-3 inch overhang.
Fill bottom of pan with chopped chicken.
Layer with leftover veggies and tomatoes.
In a bowl, mix seasonings with sour cream, cream, and pour over veggies.
Top with cheddar or jack cheese.
Cover with top crust, seal edges well, and make a couple of slits on top crust.
Bake in 350 degree oven for 1 hour or until top is brown and pie is bubbling.

MAINE CHICKEN PIE

Maine Chicken Pie image

I got this recipe from my father-in-law. Best Chicken Pie I've ever had. Passive cook time reflects simmering chicken.

Provided by lets.eat

Categories Savory Pies

Time 4h40m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

pastry for double-crust pie
1 stewing chicken
1 1/2 quarts water
2 teaspoons kosher salt
1 small onion, chopped
1 carrot, pared and chopped
1 stalk celery, chopped
3 1/2 cups chicken broth
1/2 cup sifted flour
1/2 teaspoon onion salt
1/2 teaspoon celery salt
pepper, 3 grains
2 -3 drops yellow food coloring

Steps:

Place chicken in a large kettle add water, 1 teaspoons salt, onion, carrot and celery. Simmer, covered until tender 3-31/2 hours.
Remove chicken, strip meat from bones, removing in large pieces, strain broth. Refrigerate chicken and broth when cool.
Combine flour, onion salt, celery salt and remaining 1 teaspoons kosher salt with 1/2 cup chicken broth, mix until smooth.
Put 3 cups chicken broth in skillet. Heat and add flour mixture with a wire whisk to prevent lumping.
Cook over medium heat, stirring constantly until mixture is smooth and thickened, add food coloring. Add chicken and blend well.
Line 9" deep dish pie pan with pastry. Fill with chicken mixture. Adjust top crust, cut vents and flute edges.
Bake 400' 45 minutes or until browned.

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