Tuesday, June 16, 2009

Chicken Pie

Tonight I made one of our family favorites...Chicken Pie. This is not to be confused with my Chicken Pan Pie that will be posted at another time. This recipe can easily be doubled and made into a 9X13 pan for a larger family, but this version fits nicely into a deep pie pan and is an easy weeknight meal.

Chicken Pie

4 chicken breast boiled until tender, shredded

1/2 c. chicken broth

1/8 c. self-rising flour

1/2 c. evaporated milk (this is what makes it so rich)

1/2 stick real butter, melted

2 pie shells (I use the refrigerated Pillsbury ones)

Place one pie shell in pie pan and top with shredded chicken. Mix melted butter, evaporated milk, flour, and broth and pour over top. Cover with remaining pie shell and make slits in top to vent. Cook for 350 until golden brown.

(This is even better the next day or later when the pie shells absorb some of the liquid. It can be runny like a fresh lasagna if not allowed to set for a little while when done. I also season my chicken with salt, pepper, and curry powder for a little flavor, but that is totally optional.)

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