Easy Chicken Pie
Source of Recipe
A culmination of several friend's recipes to suit our tastes
An absolutely delicious supper entre. Looks and tastes like restaurant quality, too!
You can cook the chicken ahead, pour the broth in another container and skim off the fat the next day. This makes the day of the cooking so quick and easy and eliminates some fat.
List of Ingredients
Chicken, pieces or whole fryer, cooked and deboned You need at least 2 cups of chicken.
1 can Campbell's Cream of Chicken soup
1 can Veg-all or any other mixed vegetables (may add more)
a little onion, chopped fine or use dehydrated onions sprinkled into this
1 1/2 cups chicken broth (from the cooked chicken) You may use 1 can of chicken broth if you like.
1/2 cup Bisquick
1/2 cup self-rising flour (sifted)
1 cup buttermilk
1 stick of butter or margarine (may use 3/4 stick if you like)
I usually cook the vegetables with a little butter or margarine first for better taste, about 10 minutes after it comes to a boil.
Cook the chicken, remove bones and any skin. Put chicken pieces into a bowl.
Mix 1 can cream of chicken soup with 1 1/2 cups broth. Use less if you have a smaller pack of chicken and only 1 can of vegetables. Maybe use 1 or 1 1/4 cups of broth, if so.
Add vegetables and a little onion, fresh or dehydrated, and stir. Add in the chicken pieces. If you add the chicken pieces first, when you stir, the chicken will get stringy!
Pour into a glass dish, the size of which depends on how much chicken and veggies you have. Spray the dish with Pam first!
Make the crust:
Add the Bisquick, sifted self-rising flour and 1 cup buttermilk. Stir until this becomes thick and no lumps.
Let set a few minutes for it to set up.
Pour evenly over the chicken mixture.
Bake at 400 for about 40 minutes. Get the top golden brown.
Let cook about 10 minutes before eating since it will be very hot.