There are several ways to refer to what I refer to as “chicken pie”. Some people call it “chicken pot pie”, and some people refer to it as “chicken casserole”.
I generally refer to it as “chicken pie”. Whatever you call it, it’s darn good, and some of the best comes from right here in Mississippi. I’ve always enjoyed the chicken pie or chicken pot pie at Lake Tiak O’Khata. They make some of the finest crust on a chicken pie that I’ve ever eaten.
My mother also prepares a tremendously delectable chicken pie. So this week, I’ve provided you her recipe for her old fashioned homemade chicken pie. And it’s really not that easy to prepare, however, it’s not too difficult either. It just depends on how you season it.
This chicken pie is surely a summer treat with some nice cooked-down green beans, and some crescent dinner rolls. And as an extra, I have also included my mother’s pimiento and cheese spread recipe.
This is also a true southern treat. Some of you have asked me about her recipe for it lately, so I have included it here for those of you who would like to cut it out again and save it for your recipe files.
I hope you enjoy these southern treats this week as much as I have enjoyed providing them for you! Enjoy, readers!
My Mama’s Old Fashioned Chicken Pie
Note: My mother makes the finest and freshest chicken pie in the world. She doesn’t carry it to many get-togethers, but she does prepare it at home for all of the family to enjoy. It’s not that simple to prepare, but when it’s prepared and seasoned just perfectly, it’s the best dish in the world to eat! Here’s to good, old fashioned chicken pie! This one has a buttery crust on top too! Couldn’t disregard that!
- 3-4 cups boiled chicken, pulled off bone (use whole chicken)
- 4 hard-boiled eggs, sliced
- One and one half cups chicken broth
- 1 can cream of celery soup
- 1 stick butter, and more for top
- 1 cup self rising flour (Martha White)
- 1 cup sweet milk*
- Lots of black pepper to taste
- Lemon pepper to taste
- Half cup heavy cream (whipping cream)
*Sweet milk is the same as regular whole-fat milk in the south. It’s southern vernacular! There is no difference! Chicken should be cooked in plenty of lemon pepper or salt and pepper mixture before pulling off the bone. Place the cooked chicken (save broth) in a large 13x9x2 greased glass casserole dish. Add sliced boiled eggs. Mix broth and celery soup and pour over chicken. Add black pepper and dash of lemon pepper to season well. Don’t get too salty. Melt butter and pour over chicken mixture. Mix the flour and the milk. Pour all over top evenly. Dollop a little more butter on top of this, evenly. This batter will form a crust. Bake at 375 until crust is golden brown. Right before removing the chicken pie from the oven, pour a little heavy cream on top, just about a half a cup, evenly all over it. This will make it richer.
My Mother’s Homemade Pimiento and Cheese
Note: This is my mother’s (Kathy Rogers’) outstanding recipe for homemade pimiento and cheese. It is the best in the world—the best I have ever eaten. I love it plain and with butter crackers. I love it because it is very gentle on my stomach since I had Lap-Band surgery, and it’s a good source of protein for me. However, it is not low fat at all, and everybody will love it! This recipe makes a generous portion and should be stored in an airtight container in the refrigerator when not enjoying.
- 2 lb. mild freshly grated cheddar cheese
- 8 oz. Philadelphia cream cheese
- 1 (4 oz) jar Dromedary diced pimientos, with juice
- One and one third cup Blue Plate mayonnaise
- 1 tsp. ground black pepper
This recipe is best if you grate block cheese by hand, but if you are pressed for time, you may use the big 32 oz. grated bag of cheese, not the shredded. Grate the cheese with a hand grater into large mixing bowl. In another small bowl, place cream cheese. Microwave for 20 seconds until slightly softened. Stir. Add this mixture to the freshly grated cheese. Stir in pimientos, mayonnaise, and black pepper. Fold well until well mixed. Chill for at least 3 hours before enjoying. This is delicious served plain, with butter crackers, or on any type of bread. Only use Blue Plate mayonnaise also. Blue Plate has a rich texture and a tremendously fresh taste.
Brock’s Easy Double Lemon Cake
Note: This was a cake that I invented a while back, and it was a complete hit. It is incredibly moist and rich, and believe me, readers, you will get your “lemon” fix with a bite of this delightful cake!
- 1 box Duncan Hines lemon supreme cake mix
- 1 can Lemon creamy supreme frosting
- 3 large eggs
- One and one third cups milk
- 1 stick butter, melted
Mix all together (YES, you do mix the frosting in with everything) and beat for about 3-4 minutes. Make sure everything is mixed well. Pour into a greased and floured tube pan. Bake at 350 for about 50-55 min. Feel the center of the cake. It should be firm. Take out of oven and let rest for 15 min in pan. Invert onto cake plate very gently. Doesn’t need a glaze because it is very rich already! Serve warm with a nice glass of cold milk or a scoop of quality vanilla ice cream!