Melt In Your Mouth Quick Chicken Pie
A comforting chicken pie with a creamy filling and a golden crust, perfect for family dinners or casual gatherings, combining tender chicken and rich flavors.
Ingredients
Instructions
- Place cooked, cubed chicken in a lightly greased 12 x 9-inch baking dish.
- Blend cream of chicken soup with chicken stock.
- Pour the soup mixture over the chicken.
- Combine self-rising flour, buttermilk, and melted butter; mix well.
- Pour the batter evenly over the chicken mixture.
- Bake uncovered at 350°F for 1 hour or until the crust is golden brown and rises to the top.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream to the soup mixture. If you don't have self-rising flour, you can substitute with all-purpose flour and add 1 1/2 teaspoons of baking powder and a pinch of salt. This dish can be made with leftover rotisserie chicken for added flavor and convenience.
Serving Suggestions
Serve this quick chicken pie with a side of steamed green beans or a fresh garden salad for a balanced meal. It pairs beautifully with Gourmet Caesar Chicken for a delightful dinner spread. For extra flavor, drizzle with a bit of hot sauce or serve with ranch dressing on the side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions, but the crust may not stay as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Melt In Your Mouth Quick Chicken Pie contains roughly 1284 calories, with 17g protein, 141g carbohydrates, and 73g fat. It is an excellent source of protein (35% of the Daily Value), calcium (31% of the Daily Value), and iron (24% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 754mg per serving (33% 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 uncooked chicken in this recipe?
Using uncooked chicken is not recommended as it will not cook thoroughly in the baking time specified. It's best to use pre-cooked chicken to ensure safety and proper texture.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 1/2 cups of regular milk with 1 1/2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
Can I freeze the chicken pie after baking?
Yes, you can freeze the chicken pie after baking. Allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
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).