This vintage Chicken Pie recipe contains no vegetables. It’s just shredded chicken in a delicious gravy topped with an easy batter crust.
Prep Time 15 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 6servings
Ingredients
For the chicken:
4poundwhole chicken
1onionhalved
1ribcelerycut into 2-3 pieces
Herb bouquet of fresh parsley, fresh thyme, and a bay leaf
2teaspoonssalt
12whole peppercorns
For the pie:
3cupscooked, shredded chicken
2cupschicken broth
10.5ouncescream of chicken soup
1cupself-rising flour
½teaspoonground black pepper
½teaspoonsalt
½cupbutter, melted (1 stick or 8 tablespoons butter)
1cupbuttermilk
Instructions
Cook the Chicken:
Place the chicken, onion, celery, bouquet garni, salt, and peppercorns in a large pot. Add water to cover the ingredients by about 1 inch.
Add water to cover the chicken by about 1 inch.
Bring the pot to a boil, reduce to low heat and simmer until the chicken is cooked through (about 35 minutes).
Remove from the heat and let stand at room temperature 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 later in the recipe.
Make the Chicken Pie
Preheat the oven to 425 degrees.
Put the shredded meat from the chicken in the bottom of a 2-quart (8x8) casserole dish.
In a medium saucepan, combine the broth and cream of chicken soup. Bring the mixture to a boil. Remove from the heat and pour over the shredded chicken.
In a medium mixing bowl, combine the flour, salt, and pepper. Whisk in the melted butter and buttermilk. Pour this over the top of the casserole without stirring it into the chicken mixture.
Bake for approximately 45 minutes or until the crust is brown and the filling is bubbly.
Notes
Some cooks add sliced hard-boiled eggs in with the shredded chicken. If you'd like to try that, use two or three eggs, slice them about ¼-inch thick and fold them in before pouring over the broth and soup mixture.
Keep leftovers well sealed in the refrigerator for up to three days. Reheat individual portions in the microwave.
To freeze, allow to cool completely. Wrap tightly in plastic wrap covered with aluminum foil. Freeze for up to three months. To reheat, thaw in the refrigerator overnight. Bring to room temperature and warm in a 350 degree oven for 20 minutes or until heated through.