Chicken/Tuna Pie

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Surprise—chicken and tuna baked between two flaky pastry crusts


  • 1 ( oz.) pkg. pie crust mix
  • ¼ tsp. poultry seasoning
  • 2 tblsp. yellow cornmeal
  • 1 can condensed cream of chicken soup
  • 2 tblsp. water
  • 1 or 2 chicken bouillon cubes
  • 1 (13 oz.) jar or can boned chicken, cut in large pieces, or 2 c. cut-up cooked chicken
  • 1 (7 oz.) can tuna, flaked


  • Make pie crust by package directions for 2-crust pie; add poultry seasoning and cornmeal, before adding the liquid called for. Fit half pastry into 9″ pie pan.
  • Heat soup; blend in water and bouillon cubes. Add chicken and tuna; cool and pour into pastry-lined pan. Cover with crust, make slits in center; flute edges.
  • Roll out leftover pastry; cut into chicken shapes; place on top.
  • Bake in hot oven (425°) 30 to 40 minutes, until filling bubbles and crust is delicately brown.

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