Chicken Pie

Sounds kinda gross, right? It isn’t pretty, and it’s REALLY not healthy, but it is SO so tasty. I found this recipe in Trisha Yearwood’s cookbook (her cookbook reminded me a LOT of Paula Deen’s books), and it is a definite keeper. It’s almost like chicken and dumplings, but easier!
It didn’t set up like I thought it would, but that didn’t matter. Now that it’s been sitting out for a while, it has thickened up quite a bit. I also added a little bit of cheese (about 1 cup) just in case!

Chicken Pie

3 cups cooked, shredded chicken

2 cups chicken broth

1 can cream of chicken soup

1 cup self-rising flour*

1/2 tsp. pepper

1/2 cup (1 stick) butter, melted

1 cup buttermilk, well shaken

(1 cup sharp cheddar, optional!)

Preheat the oven to 425°.

Put the chicken in a 2 quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.

In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top (good luck with that, it was too thick and did not spread – doesn’t matter, turned out fine); do not stir. Bake the casserole for 45 minutes or until the crust is brown and the filling beneath is hot and bubbly.

* If you don’t have self-rising flour, use 1 cup all-purpose flour, 1 1/2 tsp. baking powder, and 1/2 tsp. salt.


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