Aunt Wanda's Moravian Chicken Pie
AUNT WANDA'S MORAVIAN CHICKEN PIE
Makes 6 servings.
1 (3- to 4-pound) whole chicken
1 package refrigerated pie crusts, such as Pillsbury
1 tablespoon poultry seasoning
Pepper and salt to taste
2 tablespoons butter
1 (14-ounce) can chicken broth
1 (10 3/4-ounce) can cream of chicken soup
REMOVE and discard the bag of giblets from inside the chicken. Place the bird in a pot, cover with water and sprinkle with onion flakes and a couple of bay leaves. Cover, bring to a boil, then turn down heat to low, cover pot and simmer 45 minutes to 1 hour, or until chicken is tender. Remove chicken from pot and cool for a few minutes. Remove skin and bones and cut meat into small pieces.
PLACE pie crust in pan according to package instructions. Add chopped chicken. Sprinkle chicken with poultry seasoning, pepper and a little salt. Cut butter into pieces and scatter on top.
COMBINE chicken broth and cream of chicken soup and pour about half of the mixture over the chicken. Set aside remainder. Add the top crust and cut vent holes in it.
BAKE at 350 degrees about 30 minutes or until the crust looks golden brown. Heat the remaining soup mixture and use as gravy over the servings, adding a little more pepper if desired