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Chicken Pie Casserole Recipe

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This recipe for Chicken Pie Casserole is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 C. cooked, shredded Chicken
1/2 C. Corn or Peas
1/2 C. Carrots, peeled and sliced into coins
1 Potato, peeled and chopped into 1/2" chunks
2 C. Chicken Broth
10-3/4 oz. can Cream of Chicken Soup
1 C. Self-Rising Flour (see below for how to make this, if you do not have it)
1/2 tsp. Black Pepper
1/2 C. Butter, melted
1 C. Buttermilk, well shaken (see below for how to make this, if you do not have it)

Self-Rising Flour: In a 1 C. measuring cup, add 1 1/2 tsp. Baking Powder and 1/2 tsp. Salt. Spoon in enough All-Purpose Flour to equal 1 C.
Buttermilk: In a 1 C. measuring cup, add 1 Tbsp. Lemon Juice or White Vinegar, add enough Milk to equal 1 C., let this sit for 5 minutes before adding it to recipe.
Directions:
Directions:
Preheat oven to 425º.
Place the chicken in a 2-quart casserole dish and stir in vegetables.
Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken.
In a separate bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the top of the chicken and broth mixture, smooth the top, but do not stir.
Bake until the crust is brown and the filling beneath is hot a bubbly, about 45 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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