Week 1: Chicken Pie

Recipe: Chicken Pie

From: Georgia Cooking win an Oklahoma Kitchen:  Recipes from My Family to Yours (Trisha Yearwood)

Category: Main Dishes

Rating:  Pretty good!  The adults enjoyed it more than the kids.  Miss P liked the filling, but not the topping ... I could have eaten a whole pan of just the topping.

Ingredients:

3 cups cooked, shredded chicken**

2 cups chicken broth

1 10-oz. can cream of chicken

1 cup self-rising flour

½ teaspoon pepper

½ cup butter (1 stick), melted

1 cup buttermilk, well shaken

Directions:

1. Preheat oven to 425 degrees.

2. 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.

3. 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 for 45 minutes or until the crust is brown and the filling beneath is hot and bubbly.

**Note:  I used leftover pork roast instead of chicken.  And, I didn't measure it out, but it looked to be about three cups or so!  Leftovers of the filling were good over a piece of toast for lunch today!

Chicken (Pork) Pie right out of the oven.

On the plate with some broccoli and cheese.