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
Units
Scale
- 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