Chicken Liver Pie



2 tablespoons butter

1 lb. chicken livers, chopped. Keep liquid.

2 medium yellow onions, sliced into strips

2 medium potatoes, skins removed, cubed

1 tsp. garlic powder

1/2 tsp. seasoned salt

1/2 tsp. paprika

1/2 16-oz bag of mixed frozen vegetables (corn, string beans, carrots, peas)

Salt to taste

Black pepper to taste



2 chicken bullion cubes

1/4 tsp. seasoned salt

1/4 tsp. paprika

2 cups water

2 tablespoons butter

2 tablespoons white flour



1 prepared pie shell (top crust only)

Chicken Liver Pie


  1. In large frying pan, melt butter.
  2. Add chopped chicken livers (including liquid), onions, garlic powder, and seasonings. Saute mixture over medium-high heat with cover off pan for five minutes to get onions golden.
  3. Add potatoes. Cover with lid and cook over medium heat for 15 minutes to steam potatoes until they are semi-soft.
  4. Toss in mixed frozen vegetables. Cover again with lid and cook another five minutes. Add salt and pepper to taste. At this point, as long as your potatoes are fork tender, you can turn the heat off.
  5. Preheat oven to 425 degrees.
  6. Spray an 8×8 baking dish with cooking spray and pour in liver mixture.
  7. For gravy — In a sauce pan, boil 2 cups water, bullion cubes, and seasonings together. Add butter and melt. Over low-medium heat, slowly add flour and quickly whisk until a smooth gravy develops. If your gravy is too thick, add a little water. If too thin, add a bit more flour.
  8. Pour finished gravy into 8×8 pan that contains liver mixture. Mix gravy in to combine ingredients.
  9. Place pie crust over top and shape edges as desired. Brush with milk to slightly moisten. Poke surface of crust with fork in different spots about eight times.
  10. Bake in oven for 15 minutes or until crust is golden.

Source: Stove and Home