Brunswick Chicken Pie

Name: Brunswick Chicken Pie
Yield: Makes 10 to 12 servings
Cuisine: United States
Ingredients: 3 tblsp. flour; ¼ c. soft butter; 6 c. thick canned tomatoes; 2 c. chopped onion; 2 c. drained whole-kernel corn; 2 tsp. salt; ¼ tsp. dried thyme; ¼ tsp. pepper; ½ lb. bacon, finely diced; 4 c. lima beans, fresh or frozen; Pastry for 2 (2-crust) pies; 1 (4 to 5 lb.) chicken, cut up

Preparation info

Makes
10 to 12
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Deep-dish chicken pie inspired by the Deep South’s Brunswick Stew

Ingredients

Pastry for 2 (2-crust) pies
1 (4 to 5 lb.) chicken, cut up
2

Americas
United States
Main course
Stew
Pie

Method

Combine chicken with all ingredients except pastry, butter and flour. Simmer 1 hour. Remove chicken to cool.
Meanwhile blend butter and flour. Add a little of the stew liquid. Blend; return to stew and cook, stirring constantly, until stew thickens. Cool quickly.
Remove chicken from bones; cut meat into large pieces and add to cooled stew.
Lin