Chicken Pie
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
721 kcal
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Course
Main Course
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Cuisine
American
Chicken Pie
Report
This vintage Chicken Pie recipe contains no vegetables. It’s just shredded chicken in a delicious gravy topped with an easy batter crust.
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Ingredients
For the chicken:
- 4 pound whole chicken
- 1 onion halved
- 1 rib celery cut into 2-3 pieces
- Herb bouquet of fresh parsley, fresh thyme, and a bay leaf
- 2 teaspoons salt
- 12 whole peppercorns
For the pie:
- 3 cups cooked, shredded chicken
- 2 cups chicken broth
- 10.5 ounces cream of chicken soup
- 1 cup self-rising flour
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup butter, melted (1 stick or 8 tablespoons butter)
- 1 cup buttermilk
Instructions
Cook the Chicken:
- Place the chicken, onion, celery, bouquet garni, salt, and peppercorns in a large pot. Add water to cover the ingredients by about 1 inch.
- Add water to cover the chicken by about 1 inch.
- Bring the pot to a boil, reduce to low heat and simmer until the chicken is cooked through (about 35 minutes).
- Remove from the heat and let stand at room temperature until cool enough to handle.
- Remove all meat from the chicken and discard the skin and bones. Save 2 cups of the broth for use later in the recipe.
Make the Chicken Pie
- Preheat the oven to 425 degrees.
- Put the shredded meat from the chicken in the bottom of a 2-quart (8x8) casserole dish.
- In a medium saucepan, combine the broth and cream of chicken soup. Bring the mixture to a boil. Remove from the heat and pour over the shredded chicken.
- In a medium mixing bowl, combine the flour, salt, and pepper. Whisk in the melted butter and buttermilk. Pour this over the top of the casserole without stirring it into the chicken mixture.
- Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly.
Notes
- Some cooks add sliced hard-boiled eggs in with the shredded chicken. If you'd like to try that, use two or three eggs, slice them about ¼-inch thick and fold them in before pouring over the broth and soup mixture.
- Keep leftovers well sealed in the refrigerator for up to three days. Reheat individual portions in the microwave.
- To freeze, allow to cool completely. Wrap tightly in plastic wrap covered with aluminum foil. Freeze for up to three months. To reheat, thaw in the refrigerator overnight. Bring to room temperature and warm in a 350 degree oven for 20 minutes or until heated through.
Nutrition Information
Show Details
Serving
1
Calories
721kcal
(36%)
Carbohydrates
23g
(8%)
Protein
54g
(108%)
Fat
44g
(68%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
7g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
217mg
(72%)
Sodium
1941mg
(81%)
Potassium
669mg
(19%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
881IU
(18%)
Vitamin C
9mg
(10%)
Calcium
101mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 721kcal | 36% |
| Carbohydrates | 23g | 8% |
| Protein | 54g | 108% |
| Fat | 44g | 68% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 217mg | 72% |
| Sodium | 1941mg | 81% |
| Potassium | 669mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 881IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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