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Grandma’s Chicken Pie

Chicken Pie

 

1 Double Pie crust (pick your favorite)

1 Whole Cut-Up Chicken boiled

 2-3 Cups of Chicken Broth Reserve

 (will need it to cover the chicken in the crust)

 3 T butter

 ½ cup Half and Half

½ tsp salt

Pepper to taste

 

 

Boil your chicken in salted water, about 30 minutes. While your chicken is boiling if you’re preparing a pie crust, do it now, don’t dust off the excess flour. Once the chicken is done remove from broth, let cool, then tear the meat from the bone with two forks or fingers, whichever works. Place your crust in a 9×13 dish, you’ll need some left to lattice the top, make sure the crust overlaps the edges just slightly. Place your torn up chicken into the dish, cover with the chicken broth, splash your half and half around, no need to stir, dab the butter on top, add the salt and pepper, then lattice the remaining pie crust on the top. Bake at 350 for 25-30 minutes or until golden brown, let set for a few minutes and enjoy!

 

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