I have been asked more than once if I am a vegetarian. I am not, I just happen to like vegetables a lot.
So naturally this Chicken pie is loaded with vegetables.
To get started you need some parsley, chives and sage, preferably fresh from the garden but if you only have dried that would work too.
Here’s the starting line up.
In a bowl add cooked potatoes, cooked carrots, chopped celery, cooked green beans,
sautéed onions, gravy, parsley, chives, and sage.
Season with salt, pepper,
and garlic powder.
Add in cooked chicken.
Pour into pie shell.
It should all fit even if you have to do a little convincing. Didn’t Martha Stewart have an article about really deep pies? I think it was actually about desert pies, well never mind.
Top with pie crust cut into shapes cut with a cookie cutter.
Place on baking sheet to catch the drips so they don’t mess up the oven. Bake at 350 for an hour or until lightly brown.
let cool and serve.
Or serve it French Canadien style with ketchup.
I had never heard of putting ketchup on chicken pie until I was served chicken pie at my friend’s house and they passed me the ketchup. Guests first, I was confused. She explained that you put it on top of the chicken pie. I was skeptical at first, but I tried it.
I can now tell you it is good and I have converted.
- 1 unbaked 9" pie shell, top and bottom
- 3/4 cup potatoes, cubed and cooked
- 3/4cup green beans, cooked
- 1 /2 cup carrots, sliced and cooked
- 1/3 cup celery, chopped
- 1/2 cup onions, sautéed
- 3/4 cup chicken gravy
- 1 1/2 cup chicken, cooked
- 1 sprig of parsley, minced
- A few chives, minced
- 4 or 5 leaves of sage, minced
- salt pepper and garlic powder to taste
In a bowl add potatoes through sage and mix together. Season with salt, pepper and garlic powder to taste.
Pour into pie shell. Top with pie crust cut into shapes cut with a cookie cutter.
Bake at 350 for an hour or until lightly brown.