Chicken pie is one of my favorite traditions. I knew all about chicken pot pie (ugh), was introduced to (just) chicken pie a few years ago when I began attending Christmas Eve dinner at my brother’s girlfriend’s family’s house (lots of possessives there). Her family is from North Carolina, where immigrants from Moravia settled and introduced the area to some delicious culinary traditions, like this one. Her mom doesn’t use a recipe, and I knew I needed a jumping-off point to try to recreate this when I stumbled upon a similar recipe in The Complete Cook’s Country TV Show Cookbook. This cuts out all those unnecessary vegetables in chicken pot pie, and just combines chicken, gravy and crust…could anything be better than that?!
This is a somewhat time-intensive recipe, so I recommend preparing the dough the day before you want to use it, so the recipe seems slightly more manageable. Or charge a price of admission by making your friends or family help if they want to eat it. Of course, you can substitute a store-bought double pie crust and/or all white meat chicken; I’ll leave that one up to you.
[tasty-recipe id=”33706″]
I don’t think I’ve ever had a chicken pie that didn’t have vegetables in it. I’m not against it a all!
That’s why this one is so good! Who wants all those vegetables anyway?!