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Southern chicken pie

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Ingredients/Components

boiling water - 2 to
oleo, softened - 1 item
cooking oil - 1/4 1/2
chicken broth
salt and pepper - 1 item
self-rising flour I use White Lily
fryer, boiled until tender, skin and bones removed - 1 item
3-4 boiled eggs, chopped

How to make southern chicken pie:

Dumplings: Sift flour into large bowl. Makes nest in center. Pour cooking oil into nest. Pour boiling water into nest and mix with a spoon to blend flour, oil and water. Make into a thick paste. When cool enough, knead dough and slap with hand 8 or 10 times to bond. Pinch or break off 3-4 inch portions, slap and transfer to floured cutting board. Roll with rolling pin until it reaches the thickness you desire. Cut into strips. Break into 1 1/2 to 2 inch pieces. Drop into boiling chicken broth at low heat. May add water, if needed, to add all the dumplings. Salt and pepper to taste. When all the dumplings desired have been made, the last wad of dough will be for the top crust. Roll just like dumplings. Cut into strips.

Cut chicken into bite size pieces and place in the bottom of a 2 or 3 quart casserole dish. Add the chopped eggs to chicken pieces. Pour dumplings over chicken and eggs and stir to mix evenly with dumplings. (You may add boiling water if dumplings become too thick or dry.) Place strips of dough across the top of mixture both ways, one row across and one up and down. These can be 1/4 to 1/2 inch apart. Bake pie in 400 to 425 degree oven. When crust starts to brown, spread top with soft oleo, return to oven and finish browning pie in oven. It won't take as long to make it as it did for me to write all this!

Recipe categories: Chicken, Main dish, Savory pies.

Rating:

2.8

Average rating: 2.8, total votes: 4

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