Soft Crust Chicken Pie
A comforting chicken pot pie with a soft crust, hearty chicken, and savory filling, perfect for family dinners and rustic gatherings.
Ingredients
Instructions
- Cut cooked and deboned chicken into bite-sized pieces, season with salt and pepper.
- Mash and dissolve the chicken bouillon cube in the chicken broth and cream of chicken or celery soup, then heat to boiling.
- Grease a casserole dish.
- Place the chicken on the bottom of the casserole and sprinkle with chopped hard-boiled eggs.
- Pour the hot broth mixture over the chicken and eggs.
- Mix self-rising flour, melted butter, and buttermilk until smooth to make the batter.
- Spoon the batter evenly over the chicken mixture to cover.
- Bake at 350°F until the top is browned and the filling is bubbling, about 45 minutes.
Tips & Substitutions
For a richer flavor, consider adding some sautéed garlic or thyme to the broth mixture. If you don't have self-rising flour, you can substitute all-purpose flour and add 1.5 teaspoons of baking powder. You can also use leftover chicken from the Sure-Fire Chicken Salad for this recipe, which can save time and add a fresh twist.
Serving Suggestions
This Soft Crust Chicken Pie is delightful when served with a simple green salad or steamed vegetables for a complete meal. You can also pair it with a side of creamy mashed potatoes or the Poultry Dressing for a comforting dinner. A light drizzle of gravy over the top adds an extra layer of flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20 minutes. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Crust Chicken Pie contains roughly 696 calories, with 29g protein, 27g carbohydrates, and 52g fat. It is an excellent source of vitamin C (76% of the Daily Value), protein (59% of the Daily Value), and calcium (24% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 567mg per serving (25% 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?
Yes, you can use uncooked chicken. Just ensure to cook it thoroughly before adding it to the casserole dish. You may need to adjust the cooking time accordingly, allowing more time for the chicken to cook through.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk and work well in the batter.
How can I make this dish vegetarian?
To make a vegetarian version, substitute the chicken with sautéed mushrooms or a mix of your favorite vegetables. Use vegetable broth instead of chicken broth and a cream of mushroom soup for a similar texture and flavor. This version will still be hearty and satisfying.
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).