Good Monday morning, everybody! I hope y’all are as ready to tackle another week as I am. I have a to-do list as long as my arm for this week and I’m getting started early with this fantastic vintage recipe for Chicken Pie.
This recipe is one of those 1960’s-70’s recipes that I had almost forgotten about until I saw Trisha Yearwood make it recently on Food Network. I would guess that I made this old recipe hundreds of times “back in the day.” It’s so delicious and very easy. Especially if you take the fast route and use a purchased rotisserie chicken from the grocery store deli.
You probably noticed that there’s no “Pot” in the title. It’s just plain Chicken Pie, not Chicken Pot Pie. I think that’s because there’s nothing but chicken in it. No peas, no carrots, no onions…just chicken. The only real variation I’ve seen to this recipe is that some people will include sliced hard boiled eggs. I like it that way, too. However, once you start adding veggies to the recipe, well then you just have a regular old chicken pot pie. Why don’t you try this one without veggies and see what you think?
Now, if you’re going to cook the chicken for the pie, start by putting all the ingredients for the chicken (chicken, onion, celery, and seasonings) in a large pot. Add enough water to just cover the chicken. Bring the whole thing to a boil, reduce the heat to low and simmer it until the chicken is cooked through. Remove the pot from the heat and let it stand until the chicken is cool enough to handle. Remove all the meat from the chicken and discard the skin and bones. Shred or chop the meat and measure out three cups for the recipe. Also, save two cups of the broth for use in the rest of the recipe.
Alternatively: Instead of boiling a chicken, you can use a purchased rotisserie chicken and purchased chicken broth. Remove the meat from the chicken discarding the skin and bones and proceed from here with the recipe.
Preheat the oven to 425 degrees.
Put the shredded meat from the chicken in the bottom of a 2-quart casserole dish.
Combine the broth and cream of chicken soup in a saucepan and bring it to a boil. Pour this mixture over the shredded chicken.
In a medium mixing bowl, combine the flour, salt and pepper. Stir in the melted butter and buttermilk. Pour this over the casserole but don’t stir it into the soup/broth mixture.
Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly.
Enjoy!
Chicken Pie
Ingredients
For the chicken:
- 1 4 lb. whole chicken
- 1 onion, halved
- 1 stalk celery, cut into 2-3 pieces
- Herb bouquet of fresh parsley, fresh thyme, and a bay leaf
- 2 tsp. salt
- 10-12 whole peppercorns
For the pie:
- 3 cups cooked, shredded chicken
- 2 cups chicken broth
- 1 10-oz can cream of chicken soup
- 1 cup self-rising flour
- 1/2 tsp. ground black pepper
- 1/2 tsp. salt
- 1 stick (1/2 cup) melted butter
- 1 cup buttermilk
Instructions
- Place all ingredients for the chicken in a large pot. Add water to just cover the chicken. Bring the pot to a boil, reduce to low heat and simmer until the chicken is cooked through. Remove from the heat and let stand until cool enough to handle. Remove all meat from the chicken and discard the skin and bones. Save 2 cups of the broth for use in the rest of the recipe.
- Alternatively: Instead of boiling a chicken, you can use a purchased rotisserie chicken and purchased chicken broth.
- Preheat the oven to 425 degrees.
- Put the shredded meat from the chicken in the bottom of a 2-quart casserole dish. Combine the broth and cream of chicken soup in a saucepan and bring it to a boil. Pour this mixture over the shredded chicken.
- In a medium mixing bowl, combine the flour, salt and pepper. Stir in the melted butter and buttermilk. Pour this over the casserole but do not stir it into the soup/broth mixture.
- Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly.
Notes
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Other easy chicken pie recipes you might enjoy from around the internet:
- Chicken Pot Pie with Biscuit Topping from The Kitchn
- Chicken Pot Pie from She Wears Many Hats
- Chicken Cobbler Pot Pie from Savour Fare
- Deep Dish Chicken Pot Pie from Baking Bites
- Individual Buffalo Chicken Pot Pies from The Food in My Beard
What I was up to…
- One year ago: Chocolate Little Layer Cake
- Two years ago: Apple Pies – Baked not Fried
- Three years ago: Strawberry-Balsamic Appetizer
- Four years ago: Salmon Croquettes
Miss P says
atSmithville, Ga has an annual Chicken Pie Festival, which includes a Chicken Pie contest. The entries that are submitted for judging do not include veggies. Thus, you and the festival authorities are in complete agreement. So there.
Looks great.
Miss P
Lana Stuart says
atI had forgotten all about Smithville’s festival! Honestly, I like this chicken pie even better than a traditional pot pie with veggies. I’d rather have my veggies on the side :-)
LindySez says
atBut seriously, Cream of Chicken soup? Seriously?
sylvia says
atyou bet! Just because it comes ready made, don’t knock it. I’ve had,and made, some pretty incredible dishes using canned soups as an ingredient.
Vicki says
atHave to laugh when someone turns their nose up at Cream of Chicken Soup! The South could not survive without it- and Cream of Mushroom & Celery. Every true Southerner know that.
Kelly says
atThis looks delicious, Lana! Stumbling and pinning for future use. xo
Lana Stuart says
atThank you, Kelly. Hope you enjoy it!
Doua says
atThanks for this recipe! I needed a crust for my chicken pot pie and did not have time to make one or go to the store and buy one. This worked out perfectly! Not overly bready and browned nicley.