Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 7

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.

Dorothy J. Sweat, Childersburg, Alabama
Recipe by Southern Living January 2007

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro, Laura Martin

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chopped chicken in a lightly greased 12- x 8-inch baking dish. Whisk together soup, broth, and cornstarch; pour mixture evenly over chicken.

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  • Whisk together flour, buttermilk, and butter; spoon batter evenly over chicken mixture.

  • Bake at 400° for 40 minutes or until crust is golden brown.

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