Chicken Pie with Biscuit Style Topping by Mayank Gupta
First, I must tell you that this chicken pie is not going to be as easy as getting one of those frozen pot pies in the metal pans and sticking that in the oven. My chicken pie is, however, much quicker and easier than the old-fashioned chicken pie with boiled eggs and with the roll-out pie crust. If you use canned, cooked chicken and canned broth, then you cut the time down a good bit, but your cost goes up.
This is one of our favorite Recipes. On a chilly fall or winter evening, chicken pie really hits the spot. Heck, it’s good any time of the year. The recipe was given to me 20 or more years ago by one of the church ladies. Obviously, I would not have asked for the recipe and would not still make this dish if I didn’t really love it.
Easy Chicken Pie
1 whole chicken or 4 chicken breasts or even thighs/legs (cooked, taken off the bones, and cut into bite sized pieces – save the broth which is the water you cooked the chicken in)
1 can cream soup (10.34 oz) – any favor is fine (mushroom is great)
1 ¼ cups chicken broth (can use canned if you don’t want to cook down your chicken and strain broth)
Biscuit Style Crust Topping
1 stick butter (real butter is best)
1 cup plain flour
1 tsp. salt
½ tsp black pepper (this really adds a lot to the taste of the crust)
2 tsp baking powder
1 cup milk
First cook down a whole chicken and save 1 ¼ cups of the chicken broth (water you cooked the chicken in). Take the meat off the bones and tear in pieces or cut up in chunks. You can also buy canned chicken which is ready to use.
Get a can of Campbell’s soup. This is the regular small size (10 ¾) and not those new jumbo size versions. The original recipe is for cream of celery. My favorite is cream of mushroom. I usually use Campbell’s cream of chicken, because my boys are picky and always ask “What’s that?” if they see any little pieces of odd colored stuff in the food.
Pour your pick of the cream soup in a pan with the 1 ¼ chicken broth you saved from cooking the chicken and heat until smooth.
While the soup/broth are heating and mixing together, mix up the crust topping (listed above):
In a bowl mix the dry ingredients with the butter. You can use a pastry cutter or a fork. You have kind of a grainy mixture with little butter balls. When that is mixed pretty even with no really big hunks, then pour in the milk. Stir until all the flour is wet.
Now, you’re ready to put your pie together.
I spray a little Pam on the bottom of a casserole dish. The size I use is 9 x 9, but it works in other sizes similar to that like 8 x 8 or 9 x11.
Put the chicken in the pan and spread it around. Pour the liquid (broth/soup) over and lightly spread to even that around.
Then spoon the crust stuff on top. The top looks kind of gross and not like a crust at all, but do not worry, it cooks up to look kind of like a biscuits on top but one single piece.
Put your chicken pie (casserole) in the oven at 325-350 degrees for around ½ hour. It may take a little longer. You are looking for the crust to be golden brown. I start checking at ½ hour and wait until it is browned enough to be a little crusty around the edges.
This one reheats well though the crust is not quite as crisp when heated in the microwave. It can also be made ahead and frozen. Again, it’s just not quite as crispy as far as the crust, but it still beats the frozen all to heck.
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Easy Chicken Pot Pie Recipe