County Kitchen Chicken Pie
County Kitchen Chicken Pie offers hearty comfort with tender chicken, creamy broth, and a flaky batter topping. The savory flavors are complemented by a rich, creamy sauce and a golden crust, making it perfect for family dinners and cozy gatherings that appreciate classic Southern comfort food.
Ingredients
Instructions
- Cook the chicken until tender, then remove meat from bones and cut into small pieces.
- Reserve the broth from the cooked chicken.
- Combine the reserved broth and cream of chicken soup in a saucepan and bring to a boil.
- In a separate bowl, mix melted margarine, black pepper, salt, self-rising flour, and buttermilk until thoroughly combined to form a batter.
- Place the chopped chicken into a 13 x 9 x 2-inch baking pan.
- Pour the boiling broth and soup mixture over the chicken.
- Spoon the batter evenly over the top of the chicken and broth mixture.
- Bake at 425°F for 25 to 30 minutes until golden brown and bubbly.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the chicken while cooking. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. You can also use leftover rotisserie chicken for a quicker option. This dish is similar to Hearty Chicken Pot Pie, making it a comforting choice for any meal.
Serving Suggestions
Serve this Chicken Pie with a side of steamed vegetables or a crisp salad for a balanced meal. It pairs beautifully with crusty bread or a light coleslaw, adding a refreshing crunch. For a more filling meal, consider serving it alongside Wendy's Cheesy Potatoes, which complement the dish perfectly.
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 minutes or until heated through. Avoid microwaving as it may make the crust soggy. For longer storage, consider freezing portions.
Nutrition & Diet Analysis (per serving)
Each serving of County Kitchen Chicken Pie contains roughly 620 calories, with 21g protein, 57g carbohydrates, and 34g fat. It is an excellent source of protein (41% of the Daily Value) and iron (22% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1012mg 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 different types of chicken for this recipe?
Yes, you can use thighs or breasts instead of a whole fryer chicken. Just ensure the chicken is cooked until tender. If using boneless chicken, the cooking time may be shorter, so monitor it closely to prevent overcooking.
What can I serve with County Kitchen Chicken Pie?
This dish goes well with a variety of sides. Consider serving it with a fresh green salad, roasted vegetables, or even mashed potatoes for a comforting meal. You might also enjoy it with a side of biscuits to soak up the delicious broth.
How can I make this recipe healthier?
To make this Chicken Pie healthier, you can use skinless chicken to reduce fat content. Opt for low-sodium cream of chicken soup and incorporate more vegetables, such as peas or carrots, into the filling for added nutrition and flavor.
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).