My wife has made this for me many a time, and she selected it as a candidate for a dinner she made for a young couple that recently moved into our area and had a baby. Two days after we delivered the dinner, the husband came to us and said, “I don’t really like Chicken Pie, but your Chicken Pie was amazing.”
By popular request (of my mother), here is the recipe my wife uses.
I didn’t include a photo with this recipe because the moment you saw it you would have spontaneously and uncontrollable drooled all over your keyboard. I cannot, as a Desktop Support Specialist, abide that sort of reaction.
Maw-Maw’s Chicken Pie
from Dorothy J. Sweat, Childersburg, Alabama, ℅ Southern Living magazine
makes 8 servings, but only if you really don’t like Chicken Pie
- 4 cups chopped cooked chicken
- 1½ cups frozen mixed vegetables (peas, corn, carrots, &c.)
- 1 (10¾-oz.) can cream of chicken soup, undiluted
- 1½ cups chicken broth
- 2 Tbsp. cornstarch
- 1½ cups flour
- 2¼ tsp. baking powder
- ¾ tsp. salt
- 1 cup buttermilk
- ½ cup butter, melted
Preheat oven to 400℉.
Place chopped chicken and frozen vegetables in a lightly greased 12- x 8-inch baking dish. Whisk together soup, broth, and cornstarch; pour mixture evenly over chicken.
Whisk together flour, baking powder, salt, buttermilk, and butter; spoon batter evenly over chicken mixture.
Bake at 400℉ for 40 minutes or until crust is golden brown.