My kids think that my chicken pie is just about heaven on earth. I must admit, I love how it turns out. I don’t make it all the time, because it’s a little time intensive, but then I got to thinking, it doesn’t have to be. You can cut the corners a wee bit and use a commercial pie crust, they work pretty fine. And frankly, that’s the hardest part, mixing and rolling out a nice pie crust for the dish.

My pie recipe is simple. You need some cooked chicken. Whatever you want to put in it. I usually take the leftovers from roasting a whole little bird. We never eat the whole thing, so I end up with a couple cups of cut up chicken. 2 cups is a good mix.

And you need some veggies. I like to use fresh stuff if I have it, but a can of veg-all works well. Heck sometimes I just put in a can of corn and a can of carrots and add a little dehydrated onion and we’re good to go.

I just lay out the pie crusts, either homemade or bought, and let it rest as I make the chicken and gravy.

First you need a good high sided pot. I like to use my Presto Pot, because it cooks quickly.

Add one stick of REAL butter. Melt it down. And then add 1/4 cup or so of flour and make a rue. Sometimes it needs a little more, sometimes a little less.

Add a good sprinkle of celery salt, garlic powder, a pinch of salt and pepper. I use a little of our house seasoning as well. No more than 1 teaspoon of each, in fact, probably less of the salts. Just a little shake shake shake…. (g)

Once you have a nice thick rue (watch it doesn’t burn, turn down the heat if you need to) then add one can of cream soup… your choice. We like cream of celery or chicken or mushroom, whatever you like. Broccoli is good too. And then add two cans of milk. Stir it all together nicely and it will thicken up with a nice gentle heat. The heat will help to make the gravy thicker. Keep stiring until it’s nice and thick.

Add your chicken and veggies…

Pop into the pie pan, and then cover with a pie crust. Cut a few little vents and brush with a little melted butter if you want.

Bake for about an hour at 350 degrees. I like to lay a piece of foil over the whole pie until the last 15 minutes or so.
Remove foil and let brown beautifully.

That’s it! Chicken Pie, Windhaven style…

“That’s not ROOSTER Pie, is it now?????”