This dish wasn’t really what I expected it to be. Yes it did have a rich and creamy comfort food taste, but it was more like a soupy chicken pot pie minus the veggies. The biscuit topping was delightful and had a tiny bit of tang from the buttermilk. Don’t get me wrong it was very tasty..it just needs to be tweaked a bit. When I make this again ( and I will) I will add mushrooms and some frozen mixed vegetables. There we have it, it will be Chicken POT Pie..not just Chicken Pie!
3 cups shredded cooked chicken
2 cups chicken broth
1 can (10oz.) condensed cream of chicken soup
1 cup self-rising cake flour
1/2 tsp. freshly ground pepper
1 cup buttermilk, well shaken
1/2 cup unsalted butter, melted.
Heat oven to 425ยบ. In a 2 qt. casserole, evenly spread out chicken. In med. saucepan whisk together broth and soup; bring to a boil over med. heat. Pour over chicken.
In med. bowl, combine flour and pepper; stir in buttermilk and butter. Pour over chicken (do not stir.) Smooth top.
Bake pie uncovered until browned and bubbly about 45 min
When we got back from vaca we were craving some comfort food, so I whipped up something similar to this with veggies. It is called chicken and biscuit stew – so good. I will be posting the info on my blog soon hopefully.