This is a GREAT recipe! I have had it for over 25 years and I am pretty sure I found it in a Woman's World magazine long ago. The sauce is fantastic – and I bet Suzanne's crust would be perfect for it.

And BTW, it works great using home canned chicken

Old Fashioned Chicken Pies

1 pound boneless chicken breasts

(or other parts, cooked & diced)

1 1/4 cup chicken broth

1/4 cup flour

salt & pepper

2 ounces butter

3 carrots

1/2 pound mushrooms, sliced

1/2 tsp. thyme

1 cup light cream (I use evaporated milk)

2 scallions

1/4 cup diced pimiento

2 Tbsp. fresh parsley

1 egg

Cut carrots in half lengthwise, then into 1/4″ slices. Cook in water

until tender, drain, reserve. Saute' sliced mushrooms in the butter

in a skillet with the thyme, 1/2 tsp. pepper and a pinch of salt

until mushrooms are tender.

Stir in flour and cook one minute. Gradually add broth and cream,

stirring constantly. Bring to a boil, cook one minute, stirring

constantly. Remove from heat. Pour off 1 1/2 cups sauce, reserve.

Chop scallions. Stir chicken, scallions, carrots, pimiento, parsley

into remaining sauce in the skillet. Heat oven to 425 degrees.

Beat egg with 1 Tbsp. water.

Use 2 piecrusts. Line pie pan with one crust. Fill with chicken mixture.

Top with second crust, seal and flute edges. Brush crust lightly

with egg wash. Cut vents. Place pie on baking sheet. Bake about 35

minutes, brushing again with egg wash after pie bakes 15 minutes.

Serve slices warm with reserved, warmed mushroom sauce ladled around and

over the pie.

It is realllllly good. And I realllllly need to make one. And I just realized that I have left the title as a plural all this time – it was originally for individual  little personal pies but I preferred making one big one LOL.

dede

SO glad you liked it – I think it's wonderful and have been craving it since I re-found the recipe LOL.

dede