Nanny'S Melt In Your Mouth Chicken Pie
A comforting chicken pot pie with tender chicken, creamy broth, and a golden batter topping, perfect for family dinners and cozy gatherings.
Ingredients
Instructions
- Cook the chicken until tender, then remove bones and cut into pieces.
- Place the cooked chicken in a 12 x 9 x 2-inch pan.
- In a saucepan, combine the cream of chicken soup and reserved chicken broth and bring to a boil.
- Pour the hot soup mixture over the chicken and chopped eggs in the pan.
- In a bowl, combine oleo (melted butter), pepper, self-rising flour, and buttermilk.
- Mix thoroughly until a batter forms.
- Spoon or pour the batter over the chicken mixture in the pan.
- Bake at 425°F (220°C) for 25 to 30 minutes or until the top is golden brown.
Tips & Substitutions
For a creamier filling, consider adding a splash of heavy cream to the soup mixture. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To save time, you can use rotisserie chicken instead of boiling your own. Remember to taste and adjust the seasoning to your preference.
Serving Suggestions
This chicken pie is delicious on its own but pairs beautifully with a fresh green salad and a side of roasted vegetables. For a heartier meal, consider serving it alongside mashed potatoes or a side of Potatoes Duchess. You can also enjoy it with a dollop of your favorite gravy for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pie in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through. Cover with foil to prevent the top from browning too much during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Nanny'S Melt In Your Mouth Chicken Pie contains roughly 256 calories, with 8g protein, 43g carbohydrates, and 6g fat. It is an excellent source of vitamin C (46% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 612mg per serving (27% 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 make sure to thaw it completely before cooking. Cooking time may vary, so ensure the chicken reaches an internal temperature of 165°F (74°C) for safety. Once cooked, follow the rest of the recipe as usual.
What can I substitute for cream of chicken soup?
If you prefer not to use canned soup, you can make a homemade version using flour, butter, chicken broth, and milk. Combine 1/4 cup of flour with 1/4 cup of butter over medium heat, then whisk in 1 cup of chicken broth and 1 cup of milk until thickened. This will create a similar texture and flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce mixture a day in advance and store it in the refrigerator. When you're ready to bake, simply make the batter and assemble everything, then bake as directed. This makes it a great option for busy weeknights or entertaining guests.
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).