This simple recipe gives rise to a golden, cakelike crust that won rave reviews at the tasting table. Try replacing a portion of the chicken with an equal amount of frozen, thawed vegetables, or stir a cup of shredded cheese into the soup mixture. We especially enjoyed the pie with broccoli and Cheddar cheese.
Makes 8 servings
1. Place chopped chicken in a lightly greased 12- x 8-inch baking dish. Whisk together soup, broth, and cornstarch; pour mixture evenly over chicken.
2. Whisk together flour, buttermilk, and butter; spoon batter evenly over chicken mixture.
3. Bake at 400° for 40 minutes or until crust is golden brown.