Whole Chicken Pie Recipes

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CHICKEN PIE



Chicken Pie image

This vintage Chicken Pie recipe contains no vegetables. It's just shredded chicken in a delicious gravy topped with an easy batter crust.

Provided by Lana Stuart

Categories     Main Dishes

Time 1h30m

Number Of Ingredients 14

4 pound whole chicken
1 onion (halved)
1 rib celery (cut into 2-3 pieces)
Herb bouquet of fresh parsley, fresh thyme, and a bay leaf
2 teaspoons salt
12 whole peppercorns
3 cups cooked, shredded chicken
2 cups chicken broth
10.5 ounces cream of chicken soup
1 cup self-rising flour
½ teaspoon ground black pepper
½ teaspoon salt
½ cup butter, melted ((1 stick or 8 tablespoons butter))
1 cup buttermilk

Steps:

  • 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.
  • 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.

Nutrition Facts : ServingSize 1, Calories 721 kcal, Carbohydrate 23 g, Protein 54 g, Fat 44 g, SaturatedFat 18 g, Cholesterol 217 mg, Sodium 1941 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 22 g

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