Chicken Pie With Vegetables
A hearty chicken pie filled with vegetables and a flavorful batter, perfect for comforting family dinners and showcasing tender chicken and seasonal produce.
Ingredients
Instructions
- Boil the chicken and pick off the bones.
- Place the cooked chicken in the bottom of a 9 x 13 inch pan.
- Heat the chicken broth, cream of chicken soup, and sliced onion for 10 minutes, stirring well.
- Add the mixed vegetables to the chicken in the pan.
- Pour the broth mixture over the chicken and vegetables.
- Combine melted margarine, black pepper, self-rising flour, and buttermilk to make the batter.
- Spread the batter evenly over the entire mixture.
- Bake at 350°F for 45 minutes to 1 hour or until golden brown.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme to the broth mixture. If you're out of buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Additionally, feel free to use leftover roasted chicken for a quicker preparation. This recipe works well with variations of mixed vegetables, so customize it to your preference.
Serving Suggestions
This Chicken Pie pairs beautifully with a fresh side salad or steamed green beans for a complete meal. For an extra touch, serve it with a dollop of sour cream or a sprinkle of fresh herbs. You might also enjoy it alongside 'Home Made' Potato Soup for a comforting dinner experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken pie in the oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions, but the oven will help maintain the texture of the batter.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pie With Vegetables contains roughly 703 calories, with 14g protein, 60g carbohydrates, and 52g fat. It is an excellent source of dietary fiber (67% of the Daily Value), iron (45% of the Daily Value), and calcium (33% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1271mg per serving (55% 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 vegetables instead of fresh?
Yes, you can definitely use frozen mixed vegetables. Just make sure to thaw and drain them before adding to the dish to avoid excess moisture, which could make the pie soggy.
What can I do if I don't have self-rising flour?
If you don't have self-rising flour, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. This will give you a similar result in the batter.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and vegetables ahead of time and store them in the refrigerator. Assemble the pie just before baking for the best texture. It can also be frozen before baking; just be sure to thaw it completely before cooking.
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).