Chicken Pie
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 30 mins
-
Servings
6 servings
-
Calories
721 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Pie
Description
The recipe starts by gently simmering a whole chicken with onion, celery, herbs, salt, and peppercorns to develop a flavorful broth and cook the meat. Removing the meat and reserving the broth allows for creating a moist filling by combining cooked shredded chicken with cream of chicken soup and the broth. This filling is placed in a casserole dish.
A batter composed of self-rising flour, melted butter, buttermilk, salt, and pepper is poured over the filling without stirring, creating a topping that bakes to a tender crust reminiscent of biscuits. Baking at a high temperature firms the batter and melds flavors throughout the dish.
Chicken Pie can be served hot as a comforting main course with a rich filling and a delicate crust. It is traditionally made in an 8x8 casserole dish, suitable for family meals.
Options include adding sliced hard-boiled eggs into the filling for extra texture. Leftovers store well in the refrigerator for a few days or can be frozen for up to three months. Proper thawing and reheating in the oven maintain quality. The layered approach of cooked filling topped with the crust batter defines this classic chicken pie.
Ingredients
For the chicken:
- 4 pound chicken whole
- 1 onion halved
- 1 rib celery cut into 2-3 pieces
- parsley herb bouquet, fresh
- thyme
- bay leaf
- 2 teaspoons salt
- 12 black peppercorns whole
For the pie:
- 3 cups chicken cooked, shredded
- 2 cups chicken broth
- 10.5 ounces cream of chicken soup
- 1 cup self-rising flour
- ½ teaspoon black pepper ground
- ½ teaspoon salt
- ½ cup butter 1 stick or 8 tablespoons butter, melted
- 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
- For added richness, fold in two or three sliced hard-boiled eggs before pouring over the broth and soup mixture.
- Store leftovers sealed in the refrigerator for up to three days and reheat portions in the microwave.
- You can freeze the cooled, wrapped dish for up to three months; thaw overnight in the refrigerator before reheating in a 350°F oven for 20 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
