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Chicken Cream Pie

 Chicken Cream Pie
"This buttery, 2-crust pie is stuffed with tender chicken pieces, vegetables, seasonings and a creamy sauce," says Sue Davis of Wausau, Wisconsin.
8 ServingsPrep: 1-1/2 hours Bake: 40 min. + standing


  • 3 to 4 pounds bone-in chicken breast halves
  • 1-1/2 quarts water
  • 1 small onion, peeled
  • 1 celery rib
  • 1 large carrot
  • 1-1/2 teaspoons salt, divided
  • Pastry for double-crust pie (9 inches)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon pepper


  • In a stockpot, bring the chicken, water, onion, celery, carrot and
  • 1/2 teaspoon salt to a boil. Reduce heat; cover and simmer for 50-60
  • minutes or until chicken is tender.
  • Remove chicken and vegetables from broth. Set aside until cool enough
  • to handle. Meanwhile, line a 9-in. deep-dish pie plate with bottom
  • pastry; trim even with edge of plate. Set aside.
  • Remove chicken from bones; discard skin and bones and cut chicken
  • into cubes. Set aside. Chop the onion, celery and carrot. Strain
  • broth and skim fat; set broth aside.
  • In a small bowl, combine the flour, onion salt, celery salt, pepper
  • and remaining salt. Add 1/2 cup broth; whisk until smooth. In a

2 of 2

Chicken Cream Pie (continued)

Directions (continued)

  • large saucepan, bring 3 cups of broth to a boil; whisk in the flour
  • mixture. Cook and stir for 2 minutes or until thickened. Remove from
  • the heat; add chicken and vegetables. Pour into crust.
  • Roll out remaining pastry to fit top of pie; place over filling.
  • Trim, seal and flute edges. Cut slits in top.
  • Cover edges loosely with foil. Bake at 400° for 40-45 minutes or
  • until golden brown and filling is bubbly. Let stand for 15 minutes
  • before cutting.
  • Yield: 8 servings.