This pie has been served for Christmas dinner at our family gatherings for decades. My grandmother’s recipe was passed down to my aunt, to my cousin, to my mother, and now to me.
- 3 pounds chicken (I like to use all chicken thighs. Grandma used a whole cut up chicken.)
- 2 refigerator pie crust s
- 1 small bunch green onion
- 2 tablespoons all purpose flour
- Salt, pepper, garlic powder, and Tony’s seasoning
- 6 cups water
- 2 chicken bullion cubes
What to do:
Season chicken with salt, pepper, garlic powder, and Tony’ seasoning ( this is Cajun seasoning). Place in slow cooker/crock pot. Wash and cut up green onion and sprinkle over chicken. Pour in 6 cups of water. Cover and cook on simmer while you’re at work for the day. When the chicken is cooked and tender, remove from the crock pot. Resreve the liquid/broth. Remove the bones and the skin of the chicken.
Preheat oven to 350°. Bake one of the pie crusts till it’s just beginning to brown. Remove from oven.
In a two quart pot, combine chicken broth, flour, and bullion over medium heat. Mix with a whisk until thick. Place deboned chicken in partially bake pie crust. Pour chicken broth mixture over the chicken. Top with other pie crust, place on a baking sheet, and bake for 30
minutes or until top crust is golden brown.
Let the chicken pie stand for a few minutes before cutting. Makes 8 good sized portions. Around 450 calories per serving.