Maine Chicken Pie

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

All chicken and gravy under crisp, flaky pastry—meaty, good


  • Pastry for 2-crust pie
  • 1 (5 lb.) whole stewing chicken


  • Place chicken in large kettle and add water, 1 tsp. salt, onion, carrot and celery. Simmer, covered, until tender, 3 to 3½ hours.
  • Remove chicken. Strip meat from bones, removing in large pieces. Strain broth. Refrigerate chicken and broth when cool.
  • Combine f