Granny’s Chicken Pie

Barbara Sink Myers

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.
15 min Prep Time
35 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 35 min


  • 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


Step 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.

Step 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.

Step 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.

Step 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.