Granny’s Chicken Pie

From the kitchen of North Carolina dairy farmer Barbara Sink Myers, reprinted with permission from “The Dairy Good Cookbook: Everyday Comfort Foods from America’s Dairy Farm Families.” Andrews McMeel Publishing ©2015

granny's chicken piePhoto credit: Peter Krumhart and Dean Tanner

When dairy farmer Barbara Sink Myer was growing up in the 1950s in Lexington, North Carolina, she remembers the congregation of the Shiloh Methodist Church holding chicken pie suppers to finance the building of a new church. One Saturday a month, one family would be in charge of cooking, but the entire congregation pitched in to help. “I have fond memories of cooking with family and friends, pouring sweet tea, waiting tables, and greeting customers,” Barbara says. “These suppers were a lot of hard work, but I will always cherish the feeling of love, fellowship, and the sense of belonging built by this united effort.”

Granny’s Chicken Pie

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Serving Size: 8


  • 1/3 cup butter
  • 1 small onion, chopped
  • 1/2 cup sliced celery
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14.1-ounce) package refrigerated pie crust (2 crusts)
  • 2 cups diced cooked chicken
  • 2 hard-cooked eggs, chopped


  1. Preheat the oven to 425 degrees F. Melt the butter in a stockpot over medium heat. Cook the onion and celery in the hot butter until the onion is soft and translucent, 5 to 6 minutes. Whisk in the flour and cook for 1 minute. Slowly add the chicken broth and milk and whisk until smooth. Season with the salt and pepper. Simmer over medium-low heat until thickened, 2 to 3 minutes. Remove from the heat and set aside to cool slightly.
  2. Unroll one pie crust and place it in a 9-inch pie plate. Place the chicken in the bottom crust. Sprinkle the chopped eggs over the chicken. Pour the broth mixture over the chicken and eggs.
  3. Top with the second crust. Trim to make the edges even, if necessary. Turn the edges under to seal the crust. Crimp and flute the edges to make a rim. Cut slits in the top crust to allow steam to escape.
  4. Place the pie on a rimmed baking sheet and bake for 30 to 35 minutes, or until the crust is nicely browned and the filling is bubbling. Let stand for 20 minutes on a wire rack before serving.

You Might Also Like

A Day On A Dairy Farm

gbwb-dg-samp1 It starts at 3:00 a.m. and includes a lot of care, a lot of technology and a whole lot of hard work. Take a look at how farmers put food on your table. gbwb-dg-learnmore

Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.


One thought on “Granny’s Chicken Pie

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Allen said:

    It looks good, even better if they deliver.