Name: Martha’s Chicken Pie
Yield: Yields 6 servings
Cuisine: United States
Ingredients: Butter for the pan; ½ cup (122 g) butter; 2½ tablespoons cold water; 1 chicken weighing about 4 pounds (1800 g), poached; 1 cup (122 g) flour; ¼ teaspoon salt; Salt, white pepper, cayenne; 1 cup (235 ml) thinly sliced mushrooms; 1 tablespoon fresh, chopped parsley; 3 tablespoons butter; 2 tablespoons butter; 1 cup (235 ml) milk; 3 tablespoons flour

Preparation info

Yields
6
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

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