Gran Jan’s Chicken Pie Recipe

I was home last week as my office (our local school system) was shut down for Spring Break. It was a marvelous week.  I am fully convinced (as if there were any doubt) that I am going to be a fan of retirement. I worked harder than ever in my gardens, but it was great. I spent one day visiting two different women in very different seasons of life. One is a brand new mother with a 1 month old son, the other is a beautiful wife and grandmother who recently had surgery. I loved visiting with them and also shared a pound cake loaf with them. The Retirement Countdown is officially at 40 DAYS! FORTY! FOUR-OH! FOR-TY! The slower pace will be so welcomed. Was I busy? Absolutely! But I picked my own pace – therein is the JOY!

Today I am sharing this wonderful chicken pie recipe again. I’ve made it twice recently and it is a keeper. It makes such a nice meal and the crust on top rises up in perfection. This recipe is one that I had published in a Gooseberry Patch cookbook several years ago, entitled Slow Cookers, Casseroles & Skillets I also made it for another friend who recently had some surgery and she and her husband both said it was pure comfort food. I like that.

I also like that it is simply a chicken pie, without vegetables. You may add them if you’d like, but I prefer the vegetables as a side dish. That way you have a hearty serving of vegetables with your chicken pie. Pick up a rotisserie chicken from your local deli grocery store and you’re halfway through with the preparation!

Ingredients:

1 rotisserie chicken, meat pulled from bone and cut into bite-sized pieces OR
4 cups cooked chicken, also cut into bite-sized pieces
1 can cream of chicken soup (10 3/4 oz size can)
1 1/2 cups of chicken broth
2 tablespoons of cornstarch
1 1/2 cups of self-rising flour (White Lily preferred)
1 cup of buttermilk
1 stick of melted butter

  1. Preheat oven to 400 degrees.
  2. Lightly spray a 9 x 13 casserole or a large round casserole dish with non-stick spray.
  3. Spread cut up chicken over the bottom of your casserole dish. (Lightly salt/pepper the chicken.)
  4. Whisk together until smooth the cream of chicken soup, broth, and cornstarch and pour this over the chicken.
  5. Now whisk the flour, buttermilk and melted butter together and pour/spread evenly over the soup/broth mix.
  6. Bake uncovered at 400 degrees for 45 minutes or until golden brown.
  7. Serve with a side of your favorite vegetable or a big green salad!

This recipe is simple comfort food.  Love your family, make a chicken pie tonight. Sit around the table and linger for a while in conversation. These are the best times.

~GranJan

        

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