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Old Fashioned Chicken Pie
My mamma used to make this quick and easy old fashioned chicken pie when my brother, sister, and I would have overnight guests when we were growing up. It’s so easy to assemble, it’s deliciously warm and comforting, and it feeds a crowd.
This easy old fashioned chicken pot pie is loaded with tender chicken, mixed vegetables, and a rich, creamy filling made with cream of chicken soup, cream of celery soup, and chicken broth. Topped with a homemade buttermilk crust that bakes up golden and delicious, it’s the perfect cozy dinner for busy nights. A wonderful way to use up leftover chicken and turn it into hearty, satisfying comfort food the whole family will love. Quick to assemble, filling, and full of homemade flavor.
Simple Ingredients:
- Bottom layer of chicken is diced, or shredded Rotisserie chicken, or any leftover chicken, or you can cook whatever chicken you like.
- Filling is just chicken broth, mixed vegetables, cream of chicken soup, and cream of celery soup.
- The crust is a mixture of self-rising flour, buttermilk, melted butter, and black pepper.
Be sure to taste the filling before assembling to see if you need to add salt and pepper or any other seasonings you’d like.
Cooking Vessel:
Use a 9 x 13 pyrex dish or you can you can use 2 8 x 8 casserole dishes.
Equipment:
This smooth touch can opener is essential for safety.
Serving Suggestions for Old Fashioned Chicken Pie:
Serve with a green salad, steamed broccoli, Emily’s Asian Green Beans, honey and buttered carrots, or Classic Waldorf Salad.
Old Fashioned Chicken Pie
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
This easy old fashioned chicken pie is pure comfort food, made with tender chicken, mixed vegetables, and a creamy, savory filling. Topped with a golden buttermilk crust, it’s a cozy, hearty dinner and the perfect way to turn leftover chicken into a quick, family-friendly meal.
Ingredients
- 3 cups cooked, diced or shredded chicken
- 2 cups chicken broth
- 1 can (15 oz.) mixed vegetables, drained
- 1 can (10.5 oz.) cream of chicken soup
- 1 can (10.5 oz.) cream of celery soup
- 1 cup self-rising flour
- 1 cup buttermilk
- 1 stick (1/2 cup) melted butter
- 1/2 tsp. ground black pepper
Instructions
- Preheat oven to 425 degrees
- Layer the chicken in a 9 x 13 casserole dish.
- Combine 2 cups of chicken broth with 1 can of drained mixed vegetables, 1 can cream of chicken soup, and 1 can cream of celery soup. Stir until well combined.
- Heat the soup mixture on the stovetop.
- Pour the soup mixture over the chicken.
- Make the crust by combining 1 cup of self-rising flour with 1 cup of buttermilk, 1 stick of butter, and 1 tsp. black pepper. You may need to add a bit more buttermilk so that you can easily pour and smooth over the top.
- Pour the buttermilk crust mixture over the soup mixture. Smooth the top, but don’t stir.
- Bake at 425 degrees until the top crust has browned and the filling is hot and bubbly. (about 45 minutes)
Equipment
Notes
- You can make this old fashioned chicken pie in 2 8 x 8 pans if you want to have one for now and one for later.
- This freezes well after it’s baked.
- You can use a Rotisserie chicken or any leftover cooked chicken.
- Taste the filling after combining the ingredients and add salt and pepper, if needed.
- Keep leftover chicken pie in the refrigerator for 3-4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American