What’s For Dinner?

Rich's Chicken Pie

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Cuisine: Main Dish Southern

Sometimes it is nice to remember times gone by, such as when shopping at the downtown Rich's store took all day. An important part of that day was having lunch in the Magnolia Room.
It was a chance to sit down, relax, check your shopping list and, best of all, order a Chicken Pie and a slice of Pecan Cream Torte (see separate recipe listing) for dessert. Mrs. Perry Walter of Atlanta remembers those shopping sprees and lunches. She requested a recipe for the dessert.
It was answered by Atlantan Jeannie Giddens who sent in both recipes as they appeared in "Secrets From Atlanta's Best Kitchens" by Earlyne S. Levitas. -- Jean Thwaite

Hands on time: 30 minutes  Total time: 1 hour  Serves: 16 (8 servings per pie)


    1 chicken, about 4 pounds, cooked

    1 cup diced carrots, cooked

    1 cup green peas, cooked

    1/4 cup butter or margarine

    1/4 cup flour

    1 quart chicken stock seasoned to taste with salt and white pepper

    Enough pastry to cover two 9-inch pies


Preheat oven to 400 degrees. Strip chicken meat from the bones. Cut into 1-inch pieces. Place layers of chicken and vegetables in individual casseroles.
For sauce, melt butter in a saucepan over low heat. Blend in flour; cook and stir for 3 or 4 minutes. Slowly stir in the seasoned chicken stock. Raise heat slightly; simmer and stir with a whisk until thickened and bubbly.
Cover chicken and vegetables with the sauce, then cover with pie pastry. Bake 30 minutes in preheated oven until pies are bubbly and crust is crisp and slightly brown.


Per serving: 230 calories (percent of calories from fat, 50), 14 grams protein, 14 grams carbohydrates, 1 gram fiber, 13 grams fat (4 grams saturated), 42 milligrams cholesterol, 758 milligrams sodium.

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