Maine Chicken Pie

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5 hours 8 Servings Print RecipeEmail Recipe


5poundwhole stewing chicken
1 1⁄2quartwater
1 carrot
1 stalk celery
3⁄4teaspoonmonosodium glutamate
3 1⁄2cupchicken broth
1⁄2teaspoonflour (sifted)
1⁄2teaspoononion salt
1⁄2teaspooncelery salt
  few grains pepper
2dropyellow food color (optional)
  pie pastry


Place chicken in large kettle and add next six ingredients, using 1/2 tsp monosodium glutamate, and 1 tsp salt. Simmer, covered, until tender, 3 to 3-1/2 hours.

Remove bird to rack. Strip meat from bones, removing in large pieces. Refrigerate when cool.

Combine flour, onion salt, celery salt, pepper, 1 tsp salt and 1/4 tsp monosodium glutamate with 1/2 c chicken broth. Mix until smooth.

Heat 3 cups chicken broth to boiling. Add flour mixture, beating with a wire whip to prevent lumping.

Cook over medium heat, stirring constantly until mixture is smooth and thickened. Add food coloring if desired.

Add chicken and blend well.

Line 9" deep-dish pie pan with pastry. Fill with chicken mixture. Cover with pastry. Seal well and flute edges.

Make several slits for steam to escape around edge of top crust.

Bake in hot oven (400F) 45 minutes or until browned.


There a number of pie pastry recipes you could try with this - check out our pastry section on this website for some recipes.

When the pie is cool, you can wrap and freeze if need be. The remaining broth can be saved or used to make a gravy to go with the pie.

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