North Carolina'S Melt-In-Your-Mouth Chicken Pie
A comforting Southern chicken pie with tender chicken in a creamy broth, topped with a fluffy batter crust, perfect for family dinners and cozy gatherings.
Ingredients
Instructions
- Place the cooked, boned, skinned chicken breasts in a Pam-sprayed 6 x 10-inch baking dish.
- In a saucepan, mix the cream of chicken soup and chicken broth and bring to a boil.
- Pour the hot soup mixture over the chicken in the baking dish.
- In a bowl, combine the self-rising flour, white pepper, buttermilk, and melted margarine to make a batter.
- Spoon the batter evenly over the casserole.
- Bake at 425°F (220°C) for 25 to 35 minutes until the topping is golden brown and cooked through.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or garlic to the chicken before baking. If you don't have self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. For a lighter option, substitute half of the margarine with Greek yogurt. This dish is perfect for using up leftover cooked chicken, making it a great choice for busy weeknights.
Serving Suggestions
This chicken pie is delicious on its own but pairs beautifully with a side of steamed green beans or a fresh garden salad. Consider serving it with a dollop of cranberry sauce for a touch of sweetness. For a complete meal, browse more American recipes to complement this dish, like a tangy coleslaw or buttery cornbread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil to prevent the topping from burning and warm it in the oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also microwave individual portions, but the topping may lose some of its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of North Carolina'S Melt-In-Your-Mouth Chicken Pie contains roughly 751 calories, with 27g protein, 73g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (77% of the Daily Value), iron (72% of the Daily Value), and protein (53% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 532mg per serving (23% 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 fully cook and shred it before adding it to the baking dish. This will ensure that your chicken pie is tender and flavorful. Thaw the chicken in the refrigerator overnight for the best results.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will work perfectly in the recipe without altering the taste.
Can I add vegetables to the chicken pie?
Absolutely! Adding vegetables like peas, carrots, or corn can enhance the flavor and nutrition of the dish. Just sauté them lightly before mixing them with the chicken, and they’ll add a nice texture and color to your pie.
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).