Thursday, April 10, 2014

Recipe: Chicken Pie I


1 chicken, cooked, meat de-boned, 1 ½ C chicken stock reserved
4 hard-boiled eggs, sliced
1 can condensed cream of celery soup
1 C canned tiny peas, drained
1 stick butter, melted
Pepper to taste
1 C self-rising flour
1 C milk

Preheat oven to 350°. Place chicken meat and egg slices in a lightly greased oblong pan, and sprinkle with pepper. Mix together reserved stock, soup, and peas, and pour mixture over chicken and eggs. Mix together flour and milk, add butter, and pour batter over chicken. Bake until crust forms and browns.

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