Chicken Spoonbread Pie

Name: Chicken Spoonbread Pie
Yield: Makes 8 servings
Cuisine: United States
Ingredients: ¼ c. chopped celery; 5 tblsp. chicken fat; 1 tsp. salt; 4 eggs, well beaten; 3 tsp. baking powder; ¼ tsp. monosodium glutamate; 1 c. white cornmeal; ⅛ tsp. pepper; 2½ c. cubed cooked chicken; 2 c. boiling water; 1 tsp. dried parsley; 2 tblsp. chopped onion; 2½ c. chicken broth; 5 tblsp. flour; 2 tblsp. soft butter; 1 c. milk

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Pie wears high, puffy, brown topping

Ingredients

Filling

5 tblsp. chicken fat
¼ c. chopped celery
2

Americas
United States
Main course
Pie

Method

Filling

Melt chicken fat in bottom of saucepan. (Extend with butter if necessary to make 5 tblsp., or use all butter.) Add celery and onion and cook until soft, but do not brown. Stir in flour. Add chicken broth and cook, stirring constantly, until mixture boils and is thickened. Add salt, monosodium glutamate, pepper and parsley. Stir in chicken and heat.<