Easy Chicken Pie
This simple comforting meal comes together quickly using only a few pantry ingredients and leftover roast chicken or turkey.
Equipment
- 1 medium mixing bowl
- 1 9x13 baking dish
Ingredients
- 4 cups leftover roast chicken or turkey see notes
- 2 cups chicken stock
- 1 -10 ounce can cream of mushroom soup
- 1/2 tsp poultry seasoning
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 1 cup buttermilk see notes
- 1/2 cup butter
Instructions
preheat oven to 425°
- Place shredded chicken (or turkey) in a 9×13 baking dish.
- Combine chicken stock, cream of chicken soup, and poultry seasoning in a medium bowl whisk until smooth, pour over chicken.
- In the same bowl (no need to clean) add flour, baking powder, salt, pepper, buttermilk whisk until smooth and then slowly add in butter as you whisk until light and fluffy.
- Pour batter over chicken, place in preheated oven and bake for 45 minutes or until bubbly and brown on top.
Notes
note: sometimes I will purchase a roaster chicken from the grocery store just for the purpose of making this dish. Otherwise I use left over bone in roasted chicken or turkey.
Buttermilk: If you find you do not have buttermilk on hand, you can measure out 1 cup of whole milk or half and half, minus one tablespoon, and then add 1 tablespoon of white vinegar. Give a stir and allow to set for a few minutes. Voila it's as good as buttermilk!
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