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Pie Pastry

1 c flour
1/8 tsp salt
1/3 c butter
1 egg yolk
1/8 to 1/4 c water

Mix flour and salt, cut in butter, add yolk and then sprinkle in water (just enough to work the dough). Flour flat surface and roll to fit 9" pie plate.

If you want both a top and bottom crust, double the recipe! AND, if you use both a top and bottom crust, it is important to double the sauce recipe or serve the pie immediately, so the sauce will not be absorbed by the crust! I usually double the sauce recipe, as it is very tasty!!

Chicken Sauce

1/3 c flour
1 c chicken stock or broth
1 3/4 c half and half (or light cream)

Blend flour with 3/4 c  half and half (or light cream) and gradually add to warm chicken broth. Add remaining half and half (or light cream) and cook over low heat until thick, using salt and pepper to taste.

Pie Filling

2 1/2 - 3 lbs chicken (You can use cooked chicken or raw - I have done both ways and either way comes out fine, just be sure to cut the chicken into strips or chunks - finger cuts work well in this pie).

Vegetables of your choice may be added, such as 2 carrots or 1 10 oz package of frozen peas, or maybe an onion - whatever you like - I like just plain chicken pie, no veggies!


Don't worry, you are almost done! I know it is a lot of work, but you will be very pleased with your chicken pie (and so will everyone else eating it)!  So, here is last step ...

Place crust into 9" pie pan, layer chicken and vegetables, drenching both in sauce. Place top crust onto pie, cut or pierce crust for ventilation and bake approx 40 - 50 minutes, or until a golden brown at 350 degrees F.