Chicken Pie With Crust
A comforting chicken pot pie with a creamy filling and flaky crust, perfect for family dinners and showcasing tender chicken with savory flavors.
Ingredients
Instructions
- Cook chicken breast with celery and onion, along with salt and pepper; cool and cut into bite-sized pieces.
- Mix cooked chicken with undiluted cream of celery soup and chicken broth.
- Heat the mixture to boiling.
- Grease a 2-quart casserole dish, put the chicken mixture in, and sprinkle with chopped hard-cooked eggs.
- Pour the broth over the chicken mixture.
- Make a batter by mixing margarine or butter, self-rising flour, pepper, and milk.
- Pour the batter over the chicken mixture without stirring.
- Bake in a 425°F oven for 30 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions and celery when cooking the chicken. You can substitute the cream of celery soup with cream of chicken soup if preferred, or even make a homemade version for a fresher taste. If you want a lighter crust, use a mix of all-purpose flour and self-rising flour. This dish is reminiscent of classic American recipes.
Serving Suggestions
Serve the chicken pie warm, perhaps with a side of steamed vegetables or a fresh salad for a complete meal. It pairs beautifully with Dave's Favorite Potato Soup for a comforting dinner. For a twist, consider serving with a dollop of buffalo chicken dip for those who like a bit of spice.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions, but the crust may not retain its crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pie With Crust contains roughly 979 calories, with 22g protein, 179g carbohydrates, and 22g fat. It is an excellent source of vitamin C (209% of the Daily Value), protein (43% of the Daily Value), and iron (35% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1006mg per serving (44% 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 frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it first for even cooking. Cook it thoroughly before shredding and mixing it with the soup and broth. This ensures that the chicken is tender and infused with flavor.
What can I substitute for self-rising flour?
You can make your own self-rising flour by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and a pinch of salt. This works well in the recipe and gives you the same rise and texture.
How can I make this dish gluten-free?
To make this chicken pie gluten-free, substitute self-rising flour with a gluten-free all-purpose flour blend that contains xanthan gum. Ensure that the cream of celery soup is also gluten-free, or make a homemade version to control the ingredients.
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).