Chicken Pie with Biscuit Type Topping - Food - Recipes

First of all, I have got to inform you that this chicken pie is not going to be as rather simple as finding 1 of people frozen pot pies in the metal pans and sticking that in the oven. My chicken pie is, although, quite a bit quicker and less difficult than the previous-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 reputable bit, but your price goes up.

This is 1 of our beloved recipes. On a chilly drop or winter season evening, chicken pie actually hits the place. Heck, it is really reputable any time of the year. The recipe was granted to me twenty or way more decades back by 1 of the church ladies. Evidently, I would not have asked for the recipe and would not even now make this dish if I did not actually absolutely adore it.

Hope you love my chicken pie recipe!

Rather simple Chicken Pie

one entire chicken or four chicken breasts or even thighs/legs (cooked, taken off the bones, and cut into bite sized parts - preserve the broth which is the drinking water you cooked the chicken in)one can cream soup (10.34 oz) - any favor is good (mushroom is super)one cups chicken broth (can use canned if you do not want to cook down your chicken and strain broth)

Biscuit Model Crust Topping

one adhere butter (legitimate butter is preferred)one cup simple flour1 tsp. salt tsp black pepper (this actually adds a great deal to the flavor of the crust)two tsp baking powder1 cup milk

Directions:

First of all cook down a entire chicken and preserve one cups of the chicken broth (drinking water you cooked the chicken in). Just take the meat off the bones and tear in parts or cut up in chunks. You can also obtain canned chicken which is all set to use.

Get a can of Campbell's soup. This is the common minimal dimension (10 ) and not people new jumbo dimension versions. The unique recipe is for cream of celery. My beloved is cream of mushroom. I ordinarily use Campbell's cream of chicken, for the reason that my boys are picky and constantly question "What is that?" if they see any minor parts of odd coloured things in the meals.

Pour your choose of the cream soup in a pan with the one chicken broth you saved from cooking the chicken and heat before smooth.

Even while the soup/broth are heating and mixing collectively, blend up the crust topping (detailed above):

In a bowl blend the dry components with the butter. You can use a pastry cutter or a fork. You have sort of a grainy combination with minor butter balls. When that is blended very even with no actually big hunks, then pour in the milk. Stir before all the flour is moist.

Now, you might be all set to place your pie collectively.

I spray a minor Pam on the bottom of a casserole dish. The dimension I use is 9 x 9, but it functions in other measurements similar to that like 8 x 8 or 9 x11.

Set the chicken in the pan and spread it approximately. Pour the liquid (broth/soup) around and lightly spread to even that approximately.

Then spoon the crust things on main. The main appears sort of gross and not like a crust at all, but do not be bothered, it cooks up to appear sort of like a biscuits on main but 1 one piece.

Set your chicken pie (casserole) in the oven at 325-350 degrees for approximately hour. It might probably get a minor more time. You are wanting for the crust to be golden brown. I begin checking at hour and wait before it is browned enough to be a minor crusty approximately the edges.

This 1 reheats clearly even though the crust is not really as crisp when warmed in the microwave. It can also be made ahead and frozen. Once again, it is really just not really as crispy as significantly as the crust, but it even now beats the frozen all to heck.

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