This recipe comes from my friend Martha Collett who lives in New York but thinks and eats in the South. It is well known in Morganton, North Carolina, where Martha hails from, and it is typical of the southern chicken pie, which is not a pot pie. The southern version has only a top crust and doesn’t admit the array of vegetables found in Yankee versions.
A chicken pie is not exactly fancy food, but it is company food, especially in the fall and winter. It is also for special family