Chicken Pie From The 1970's!
October 18, 2014
Categories: Casseroles, Chicken, Onions, Southern, Fathers Day, Sunday Dinner, Oven Bake, Whole Chicken, Chicken Dinner, more
"I believe this recipe is from a V8 mixed vegetable magazine ad! I've made it basically the same way since the 1970's, sometimes changing out the vegetables if I have leftovers! Prep time includes time to stew the whole chicken, and time for it to cool enough to remove from the bones! It won't be as good, but you can save yourself some time and use a rotisserie chicken and canned chicken broth! Can also make this pie with leftover turkey!"
- Serving Size: 1 (663.4 g)
- Calories 511.4
- Total Fat - 22.8 g
- Saturated Fat - 12 g
- Cholesterol - 620.7 mg
- Sodium - 1095.4 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 4.4 g
- Sugars - 5.1 g
- Protein - 48.9 g
- Calcium - 109.7 mg
- Iron - 7.4 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Place a whole chicken in a medium-large pot with 3 cups water and 1 teaspoon salt. Bring to a boil, reduce heat to simmer and cook covered until chicken is tender, about 45 minutes.
Remove chicken from pot to a plate.
RESERVE 2 cups broth.
Place chicken in the refrigerator until cool enough to remove the meat from the bones.
Preheat oven to 350F.
In a 13x9 Pyrex dish, layer melted butter, boneless chicken meat, drained vegetables, and chopped onion.
In a large measuring cup, combine condensed soup, 2 cups RESERVED chicken broth, thyme leaves, and black pepper.
Pour soup mixture over chicken and vegetables in the dish. Do not stir.
Whisk flour and milk until well mixed; Pour over all. Do not stir.
Bake uncovered at 350F for 1 hour.
- Can be made with leftover turkey!