chicken pie

ingredients for chicken base & Topping is as follows

Yield: 1 serving
Community Recipe from

Ingredients

  • 2 & a half cup(s) chicken stock
  • 1 cup(s) carrots sliced
  • 1 small onion chopped
  • 1 cup(s) celery chopped
  • 3 tablespoon(s) shortening
  • 3 & a fourth teaspoon(s) salt
  • 1 fourth teaspoon(s) pepper
  • 1 third cup(s) cornstarch
  • 2 & a half cup(s) chicken cut up & cooked
  • half cup(s) all purpose flour sifted
  • 1&1half teaspoon(s) baking powder
  • 1fourth teaspoon(s) salt
  • 1 half cup(s) quaker oats quick or old fashioned,uncooked
  • 1 egg beaten
  • 1 tablespoon(s) vegetable oil ormelted shortening
  • half cup(s) milk

Preparation

  1. FOR chicken base,bring chicken stock,carrots,onion,celery,shortening,salt and pepper to boil;cover and simmer 5 minutes.COMBINE cornstarch and a half cup cold water,beating to remove the lumps.SLOWLY add cornstarch mixture to hot chicken stock,stirring constantly til thickened.Add chicken.FOR topping, sift together flour, baking powder, and salt.Add oats egg oil and milk.BRING chicken base to boil:pour into deep 2 and a half quart casserole dish.spoon topping over hot base.BAKE in preheated hot oven (425 degrees F.) 20 to 25 minutes. {YOU can substitute the chicken for beef & the chicken stock for beef stock to make a beef pie} ****IF SELF RISING FLOUR IS USED OMIT BAKING POWDER AND SALT*****
January 2012

This recipe is a personal recipe added by barbarawolf and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

chicken pie Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy