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.
4 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup, undiluted
1 1/2 cups chicken broth
2 tablespoons cornstarch
1 1/2 cups self-rising flour
1 cup buttermilk
1/2 cup butter, melted
How to Make It
Place chopped chicken in a lightly greased 12- x 8-inch baking dish. Whisk together soup, broth, and cornstarch; pour mixture evenly over chicken.
Whisk together flour, buttermilk, and butter; spoon batter evenly over chicken mixture.
Bake at 400° for 40 minutes or until crust is golden brown.
Our picky kids love this, but I found that the crust is actually too thick for us. I add 50% more chicken, add half a bag of frozen veggies (I usually put it in a bigger casserole dish since there's 7 of us), and a bit of herb du provence for extra flavor. Also, I use the low fat cream of chicken to cut calories :)
So easy and so good, whether you make it exactly by the recipe or if you add veggies and cheese! The topping really makes it! For my variation, I have added a little garlic powder and shredded cheddar to the topping and that is great, too! This is one to make over and over!
I made only the crust since I don't use the canned cream soups and topped my personal recipe pie. It's very good, and the family, especially my husband's teenager, loved it. So much so that I used the topping again for another meal, adding cheddar cheese and topping leftover Irish Stew to make a beef pot pie. Adding cheese or herbs makes the possibilities endless! Definitely a keeper...
So easy and so good! Comes out perfect everytime and it's a cinch to prepare. I always have the ingredients on hand to fix this (keep shredded rotesserie chicken in the freezer) as it's a sure quick and easy dish to prepare last minute.
This dish is such a hit with my family that I made it twice in one week for dinner. I add a cup of frozen mixed vegetables for variety and color. Don't forget to use self-rising flour for fluffy biscuits (or add 1 1/4 tsp baking powder and 1/2 tsp salt to 1 c. regular flour). A meal-in-one!
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