ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grandmother's Chicken Pie

Yield 6 servings


  • 3 whole chicken breasts, boned, skinned, and chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/4 cup plus 2 tablespoons shortening
  • 3/4 cup buttermilk
  • 1/2 cup butter or margarine
  • 1 1/2 cups hot water

How to Make It

  1. Place chicken in a lightly greased 1 1/2-quart casserole. Sprinkle with 1 teaspoon salt and pepper. Set aside.

  2. Combine flour, baking powder, 1 teaspoon salt, sugar, and soda in a mixing bowl, stirring well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened.

  3. Turn dough out on a floured surface, and knead lightly 4 or 5 times. Roll dough to 1/4-inch thickness; cut into 1-inch strips.

  4. Cover chicken with strips of dough, and dot with butter. Pour hot water evenly over top of pie. Bake, covered, at 300° for 1 1/2 hours. Remove cover, and bake an additional 20 minutes or until crust is golden brown.

Oxmoor House Homestyle Recipes