Wednesday, February 17, 2016

Lenten Luncheon

Chicken Pie

Every year, the churches that line Main Street in our town observe Lent with a series of noon services that include lunch. The services move from church to church each week. Our church provides two of those lunches. And for as long as I've been a member there, the menus at our Methodist church have been the same. Vegetable soup and cornbread the first week and chicken pie the following week.

I have no clue how many chicken pies I have made for these lunches over the years. I do know that this year there will be ten chicken pies brought to the church this morning. I'll bet that nearly all of them are made with a recipe similar to this one. This recipe is a standard around here. Some cooks might add vegetables. We like ours with just eggs.

One more chicken pie story—this was the recipe I used when our soon-to-be son-in-law came to have supper with us for the very first time. He and Mommy had been engaged for only a couple of weeks. I made this because it is one of our favorite meals. We serve it with a green vegetable and cranberry sauce. He dove into the meal with gusto. It was only years later that I learned he didn't like chicken pie. Must have been love. (I think he has come to like chicken pie since then. Wise decision.)


CHICKEN PIE

1 whole chicken (or 4 breasts)
3 boiled eggs
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup broth (that you've saved) 

Boil chicken until tender After chicken has cooled, take meat off the bones and cut into bite-size pieces. Save broth.
Place cut-up chicken in a greased 9x13-inch baking dish. Slice eggs over the top. Salt and pepper to taste. Mix the two soups and broth. Pour over chicken and eggs.

     Topping:
     1 cup self-rising flour
     1 teaspoon baking powder
       (mix flour & baking powder thoroughly with a whisk)
     1 stick melted butter
     1 cup milk

Mix topping ingredients. Pour over chicken mixture.*
Bake at 350 degrees for about 1 hours, or until crust is golden brown.

 
Unbaked topping

*Pour the topping slowly over the chicken, covering it as completely as possible. I spoon on the last bits to cover the spots I've missed. And there still might be some bare spots. I promise it won't matter when it's done.


 Want to learn more about Lent? Check out Lent 101 .






6 comments:

Barb said...

This sounds like comfort food - simply delicious. (My mouth is watering - I think I'm hungry!)

Mimi said...

Barb, my kitchen smelled so good. I'm making another one tomorrow for our house.

Wandering Wren said...

Ahhh yes true love has helped many to overcome food issues - our daughter No 1 and world's fussiest eater growing up, is quite the cosmopolitan eater these days thanks to her boyfriends family!
My mother-in-law used the soup in her chicken dishes too :)
Have a happy week
Wren x

goodnightgram said...

What a beautiful looking church. The Chicken Pie looks wonderful! I may have to try it with some tuna on a Friday during Lent.

Mimi said...

I don't use much canned soup anymore. But I won't tamper with this favorite recipe! Makes it so good. And so easy.

Mimi said...

One friend makes it with ham and uses cream of celery soup instead of cream of chicken. She likes it better than the chicken version.