Maine Chicken Pie

Preparation info

  • Difficulty


  • Makes

    6 to 8


Appears in

Farm Journal’s Country Cookbook

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
  • qts. water
  • 2 tsp. salt
  • 1 small onion
  • 1 carrot
  • 1 branch celery
  • c. chicken broth
  • ½ c. sifted flour
  • ½ tsp. onion salt
  • ½ tsp. celery salt
  • Few grains pepper
  • 2 or 3 drops yellow food color


  • 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 flour, onion salt, celery salt, pepper and remaining 1 tsp. salt with ½ c. chicken broth. Mix until smooth.
  • Put 3 c. chicken broth in skillet. Heat and add flour mixture, beating with a wire whisk to prevent lumping.
  • Cook over medium heat, stirring constantly until mixture is smooth and thickened. Add food coloring if desired.
  • Add chicken and blend well.
  • Line 9″ deep-dish pie pan with pastry. Fill with chicken mixture. Adjust top crust, cut vents and flute edges.
  • Bake in hot oven (400°) 45 minutes or until browned.