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Chicken Pie Times Two

Forget four and twenty blackbirds — chicken pies are in order. Rising food costs don’t mean you have to live on skimpy meals. These hearty pies are dollar smart and completely satisfying. We’ve got two different recipes from two great cooks, so you can pick your favorite or give both a try!

Barb’s Chicken Pie

  • 8 ounces bulk pork sausage
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • Salt and pepper to taste
  • 2 cups cooked chicken, cut into bit-sized pieces
  • 1 cup peas (frozen, canned, or fresh)
  • Pastry (see below)

In a large skillet brown the sausage. Remove it from the pan and drain. (Sausage grease can be discarded.) Melt the butter in the skillet and add the flour. Whisk in the chicken broth and milk slowly to incorporate with flour. Cook, stirring constantly until thickened. Add salt and pepper, chicken, sausage, and peas. Heat through. Pour into a casserole dish. Top with pastry and bake at 425 degrees for 30 minutes.

Pastry

  • 1 cup all-purpose flour
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/3 cup shortening or lard
  • 2 tablespoons water

Combine flour and seasonings. Cut in shortening or lard, then add water one tablespoon at a time until dough clings together. Gather dough and press into a ball. Roll on lightly floured surface until about 1/8 inch thick. Place on top of casserole.

Granny’s Chicken Pie

  • 2 lbs. of boneless chicken (or about 2 1/2 pounds of chicken if it still has bones)
  • Salt and pepper to taste
  • 1½ cups chicken broth
  • 1 can cream of chicken soup

Season the chicken with salt and pepper. Boil (or pressure cook) the chicken until it is cooked and tender, debone if necessary, then cut it up into small pieces and place at the bottom of a casserole dish. You can also cook a whole chicken and pick the meat off the bones, but that will take longer. Whichever way you decide, be sure to save the leftover broth. Use a cup and a half for this recipe and freeze any leftovers.

Mix the chicken broth with the cream of chicken soup and pour over the chicken.

Topping

  • 1 cup flour
  • 1 stick butter
  • ½ teaspoon pepper (or more to taste — my husband likes a whole teaspoon!)
  • 1 cup milk

Melt butter in microwave and then add flour. Mix until smooth, then add milk and pepper.  Pour over chicken and bake at 425 degrees for 35-40 minutes, or until top is golden brown. Enjoy!

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