Rachel'S Chicken Pie
A hearty chicken or turkey pie featuring a savory filling with eggs and a flaky crust, perfect for comforting family dinners and versatile with optional vegetables.
Ingredients
Instructions
- Boil and debone chicken or turkey pieces.
- Make gravy from chicken broth, cream of chicken or mushroom soup, and chopped hard-boiled eggs.
- Pour the gravy mixture into a large, deep casserole dish.
- Prepare the crust by mixing self-rising flour, melted margarine, and milk and then cover the casserole with it.
- Pour the crust over the top of the meat and soup mixture.
- Optionally, add vegetables to the filling before baking.
- Bake until the crust is brown and done, about one hour.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions, garlic, or mushrooms to the gravy. If you don't have self-rising flour, you can make your own by mixing all-purpose flour with baking powder and salt. This dish is versatile; you can swap out chicken for turkey or even use leftover meat from a previous meal, making it perfect for repurposing leftovers like those from Barbecue Chicken, Thai Style.
Serving Suggestions
Serve the chicken pie warm, and consider pairing it with a simple green salad or steamed vegetables for a balanced meal. For a comforting touch, serve alongside mashed potatoes or a side of cranberry sauce, which complements the dish beautifully. This recipe is a great way to gather family around the table and enjoy American recipes.
Storage & Reheating
To store leftovers, place the chicken pie in an airtight container and refrigerate for up to 3 days. When reheating, cover with foil to prevent drying out and warm in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through. You can also microwave individual portions for convenience.
Nutrition & Diet Analysis (per serving)
Each serving of Rachel'S Chicken Pie contains roughly 1058 calories, with 20g protein, 170g carbohydrates, and 33g fat. It is an excellent source of iron (42% of the Daily Value), protein (40% of the Daily Value), and calcium (23% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 745mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken or turkey for this recipe?
Yes, you can use frozen chicken or turkey. Just ensure that you fully cook and debone the meat after thawing. It may take longer to cook, so adjust the boiling time accordingly.
What can I substitute for cream of chicken or mushroom soup?
If you need a substitute, you can use homemade white sauce with added seasonings, or opt for store-bought alternatives like cream of celery or even a vegan cream soup for a different flavor profile.
Can I make this dish ahead of time?
Absolutely! You can prepare the filling and crust separately, then assemble and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if it goes into the oven cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).