By Rich Rygh
Thirty Brothers, ladies and family members gathered at the VFW in Reedsburg on March 1, to prepare Reedsburg Lodge’s Famous Chicken Pies. This year there were 1900 chicken pies made.
Past Master Robert Anderson is the originator of the Famous Masonic Chicken Pie over 30 years ago. He obtained the recipe for the pies from his father. The recipe came from a church in Green Bay to his father’s church in Kellner, Wisconsin. Brother Anderson has made changes and fine tuned the recipe over the years. He says the secret to the flavor is in the herbs and spices in the gravy.
The pies are pre-ordered. They were made fresh on Saturday, March 1, quick frozen, and were ready for pick up on Sunday, March 2 at the VFW in Reedsburg.
Proceeds from the sales go toward scholarships and other charitable projects.
