South Georgia Chicken Pie

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

  • About

One of the current owners of the Aiken house hails from Americus, Georgia; so does this version of chicken pie. The old-fashioned chicken-in-milk-gravy filling and a simple biscuit top is southern comfort food at its finest.

Ingredients

For the stock and filling

  • 1 small fresh chicken weighing about 3 pounds
  • quarts water

Method

To make the stock and filling, discard any excess fat from the chicken cavity. Rinse the chicken well, then place in a stockpot with the water. Add the celery, onion, carrot, and herbs to the pot, bring it to a boil, and immediately reduce the heat to a simmer. Cook, skimming the pot frequently, until the meat is thoroughly cooked, about 1 hour.

Remove the chicken and the celery ribs fr