Chicken Pies and Mushroom Soup
A year or more ago we read a short description of chicken pies made by Mrs. Aline Garrett in Louisiana. They sounded wonderful and there appeared to be a recipe provided with the write-up. We decided to try it only to discover, as we proceeded through the directions, that it was more of a concept than a recipe. After some trial and error, along with the addition of more precise instructions, the chicken pies turned out to be every bit as good as we had hoped. We even found a bonus. The recipe (after being reduced) made more pies than we could possibly use. By experimenting, we found that not only can they be made ahead and frozen prior to baking, but the frozen product, when baked, is equal to the freshly made one.
As a first course, or to serve along with the pie, we have included our favorite mushroom soup recipe (which is also good when made ahead and heated prior to serving). To complete the meal, we suggest either a green salad or the red cabbage and chicory salad recipe included.
