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Famous Chicken Pie

From the kitchen of Steelville Presbyterian Ladies


  • 4 cups flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 cuts lard
  • 2 cups water
  • 1 large stewing hen
  • 1 onion chopped
  • 2 celery stalks chopped
  • 2 carrots chopped



  • Sift flour, salt and baking powder.
  • Work the lard into the flour mixture until crumbly.
  • Mix in the water, stirring with a fork or slotted spoon until it clings together.
  • Form a large ball and refrigerate several hours or overnight. Makes bottom and top crust for a 12”x15” baking pan, or you can make 2 smaller pies.


  • Cook a large stewing hen (or you can use 2 large broilers) in enough water to cover, with a chopped onion, 2 celery stalks, 2 carrots and salt and pepper to taste. Cook until meat is very tender and will come off the bones easily.
  • Let cool in broth until just warm enough to handle. Remove meat from bones, discarding all skin, fat and gristle. Cut into bite-size chunks.
  • Line the bottom and sides of baking pan with the dough, rolled to a thin crust. It may tear, but just patch.
  • Put the cubed chicken in the crust-lined pan (NO VEGETABLES!).
  • Strain the broth and remove fat. Make a gravy of 4-5 cups of the broth, with enough flour dissolved in lukewarm water to thicken when stirred into the boiling broth. Let simmer until thickened.
  • Pour desired amount of the gravy over the chicken and mix in gently with a fork Adjust the seasonings.
  • Roll top pastry and cover the chicken mixture. Crimp edges and make several slits in the crust.
  • Bake in 400-degree oven for about 1 hour or until golden brown and bubbly.