Apr 27, 2014
3 cups cooked, shredded chicken
2 cups chicken broth
One 10-ounce can cream of chicken soup
1 cup self-rising flour
1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
1 cup buttermilk, well shaken
Preheat the oven to 425 degrees F.
Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.
This is a Trisha Yearwood recipe. I love chicken pot pie and this crust really caught my eye. I normally use frozen pie crust.
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/chicken-pie-recipe.html?oc=linkback