Easy Crust Chicken Pie
A hearty and comforting chicken pie with a flaky crust, rich mushroom flavor, and savory chicken filling. Perfect for family dinners or cozy gatherings, this dish combines tender chicken, creamy mushroom soup, and a buttery crust for a satisfying meal everyone will enjoy.
Ingredients
Instructions
- Cook and debone the fryer chicken.
- Cut up the chicken and place in a large baking dish.
- Mix the cream of mushroom soup and chicken broth; heat until creamy.
- Add salt and pepper to the mixture; pour over the chicken.
- Mix flour, milk, and melted margarine to make the crust batter.
- Spoon the batter over the chicken mixture in the baking dish.
- Bake at 450°F until brown and bubbly, about 30 minutes.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or garlic to the chicken mixture before baking. If you don't have cream of mushroom soup, a homemade white sauce or any cream soup can work as a substitute. You can also use leftover roasted chicken instead of a fryer chicken to save time. Experiment with herbs like thyme or rosemary for added depth.
Serving Suggestions
This Easy Crust Chicken Pie pairs beautifully with a side of steamed vegetables or a fresh salad for a complete meal. Consider serving it with a light vinaigrette to balance the richness of the pie. For a comforting option, serve with mashed potatoes or a warm bread roll. It’s perfect for a family dinner or potluck.
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 until warmed through, about 20-25 minutes. This helps maintain the crust's texture. Alternatively, you can microwave individual portions, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Crust Chicken Pie contains roughly 719 calories, with 9g protein, 81g carbohydrates, and 40g fat. It is an excellent source of calcium (36% of the Daily Value), iron (35% of the Daily Value), and vitamin C (29% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1665mg per serving (72% 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 a different type of chicken for this recipe?
Yes, you can use any cooked chicken, such as rotisserie chicken or leftover chicken from another meal. Just make sure to debone it and shred it into bite-sized pieces before adding it to the baking dish.
What can I use if I don't have baking powder?
If you don't have baking powder, you can make a substitute using 1/4 teaspoon baking soda mixed with 1/2 teaspoon vinegar or lemon juice for each teaspoon required. This will help your crust rise and create a nice texture.
How can I make this dish gluten-free?
To make this chicken pie gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend. Ensure that your cream of mushroom soup and chicken broth are also gluten-free, as some brands may contain gluten.
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).