Ingredients
2 Pie crusts
A bag of Saltines, crushed
Half a medium onion, thinly sliced
3 hard boiled eggs, sliced
2 potatoes, washed, cubed, lightly cooked
2 chicken breasts cooked and shredded or diced
1 small bag of yellow corn or corn cut off of 3 corn on the cob
1 stick of butter
4 cups milk
Salt and pepper to taste
Directions
Preheat oven to 350°F.
Line a deep dish 9" pie plate (or cast iron pan) with pie dough leaving edges to seal the pie with later. Set aside pie dough to make a lid on top of pie.
Now start layering ingredients. Beginning with crushed Saltines covering the bottom of the pie. Next layer onions, followed by hard boiled eggs. Next put in your potatoes, chicken, and corn. Cut stick of butter in half and slice one half into 6-7 pieces. Scatter or dot your pie with the butter slices. Pour about 2 cups of milk in pie.
** You can add salt and pepper here or have the salt and pepper on the side when you serve and allow people to determine how much they want to add.
Finally cover pie with left over pie crust. Punch sides to seal. Then add some venting holes for steam. Venting holes can be as simple as using a sharp knife to slice 2-4 lines racing for the center without touching.
Cover pie with tin foil and bake for 45 minutes. After 45 minutes remove tin foil as twin to oven and bake for 20 more minutes or until you see the pie crust is a nice brown.
**Heat remaining milk in a sauce pot and remaining butter. Can double this if desired.
Serving Instructions
Slice a piece of pie and put into a bowl. Next ladle warm milk and melted butter over pie to desired amount. Salt and pepper to taste. Enjoy!!!
