I usually make Mom's chicken pie recipe into 9-inch pies.
My mom was an awesome cook who specialized in southern food. She was practically famous for her homemade chicken pie. When she was younger, she made the crust from scratch, but as she got older, she began using frozen pie crusts. Later, she started using frozen puff pastry for the top crust and regular pie crusts to line the bottom and sides of the dish.
This makes a large chicken pie, so if you have a small family, you can make this recipe into smaller pies using two 9-inch pie crusts. That’s usually what I do. This recipe will make two or three standard-sized pies, so we’ll eat one and freeze the others. Also, when I make the 9-inch pies, I don’t make a lattice crust.
For those of you who’ve asked for this recipe, here it is!
Mom’s chicken Pie recipe
What you’ll need:
- 5 pie crusts OR 3 pie crusts and frozen puff pastry
- 8 – 10 boneless, skinless chicken breasts
- 1 can Campbell’s cream of chicken soup
- 1 can Campbell’s cream of chicken soup with herbs
- ½ – 1 cup chicken broth (depending on how thick you want the sauce)
- Salt and pepper, to taste
Directions: Use three pie crusts to line a 13 x 9-inch casserole dish or metal baking pan. The bottom and sides should be covered, and the crusts should slightly overlap the top edge of the dish or pan.
Boil chicken breasts in salted water until done. Cut chicken into cubes or tear into pieces. Distribute cooked chicken evenly over the pie crust.
In a bowl, combine both cans of soup, chicken broth, and salt and pepper. Spoon evenly over chicken.
Cut remaining two pie crusts OR pastry sheets into strips and make a lattice design over chicken, sealing the edges to the initial crust.
Bake at 350 degrees until crust is golden brown. Allow to cool at room temperature a few minutes before serving.