Bernice Park'S Chicken Pie
Bernice Park's Chicken Pie is a comforting, hearty dish featuring tender chicken in a creamy, savory broth topped with a buttery, flaky crust. Perfect for family dinners or gatherings, its rich flavors and easy preparation make it a timeless favorite for those seeking a satisfying homemade meal.
Ingredients
Instructions
- Place the cooked and cut-up chicken breasts in a 9 x 13-inch baking dish.
- Pour the broth over the chicken and spread the can of cream of celery soup over the chicken and broth. Sprinkle with salt and pepper.
- Mix melted butter, self-rising flour, and milk together to form a batter.
- Pour the batter evenly over the chicken and mixture.
- Bake at 350°F for 40 minutes or until the top is golden brown.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. You can substitute the cream of celery soup with cream of mushroom or a homemade white sauce. If you prefer a lighter dish, use skinless chicken breasts and reduce the butter slightly. Additionally, adding herbs like thyme or rosemary can enhance the flavor profile. This dish is a comforting choice among American recipes.
Serving Suggestions
Serve this chicken pie hot, garnished with fresh parsley for color. It pairs beautifully with a simple side salad or steamed vegetables for a well-rounded meal. You could also serve it alongside crusty bread to soak up any extra sauce. For a complete dinner, consider offering a light dessert, such as a fruit salad, after this comforting dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken pie in an oven preheated to 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions, but the oven method helps maintain the crispy top.
Nutrition & Diet Analysis (per serving)
Each serving of Bernice Park'S Chicken Pie contains roughly 864 calories, with 31g protein, 81g carbohydrates, and 45g fat. It is an excellent source of protein (61% of the Daily Value) and iron (35% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 661mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Yes, using leftover cooked chicken is a great time-saver. Just ensure it’s shredded or cut into bite-sized pieces before adding it to the baking dish. This will help the chicken integrate well with the broth and soup mixture.
Can I make this dish ahead of time?
Absolutely! You can assemble the chicken pie up to a day in advance. Cover it tightly and refrigerate until you’re ready to bake. Just add an extra 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
What can I use instead of self-rising flour?
If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. For every cup of flour, add 1½ teaspoons of baking powder and ½ teaspoon of salt. This substitute will work perfectly in the batter for your chicken pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).