This recipe for Chicken Pie with Buttermilk Crust, by Ann Moody, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 whole chicken 1 can cream of mushroom soup 1/2 tsp. black pepper 2 c. chicken broth 1 c. buttermilk 1 stick butter 1 c. self-rising flour 1 tsp. salt
Cook and bone chicken, cut in small pieces. Place in rectangular dish. In saucepan, bring chicken broth and soup to a boil. Pour over chicken. In another bowl, combine margarine, salt, pepper, flour, and buttermilk. Mix thoroughly to form batter. Spoon batter over chicken. Seal edges with batter. Bake at 425º for 25-30 minutes.
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