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

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.

Recipe by Southern Living January 2007

Gallery

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

Recipe Summary

cook:
40 mins
total:
55 mins
prep:
15 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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