Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chicken Pie




Source of Recipe


Trisha Yearwood






Recipe Introduction


Comfort food. That's all I've got to say!





List of Ingredients



• 3 cups cooked, shredded chicken
  
• 2 cups chicken broth
  
• 1 (10 oz) can cream of chicken soup
  
• 1 cup self-rising flour (see note)
  
• 1/2 tsp pepper
  
• 1/2 cup (1 stick) butter, melted
  
• 1 cup buttermilk, well shaken
  






Instructions



1. Preheat the oven to 425.
   
2. Put the chicken in a 2-qt casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
   
3. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir.
   
4. Bake the casserole for 45 minutes, or until the crust is brown and the filling beneath is hot and bubbly.
   






Final Comments


Serves 6

*Note: If you don't have self-rising flour, you may substitute 1 cup all-purpose flour, 1 1/2 tsps baking powder, and 1/2 tsp salt.