Classic Chicken Pie

I think we all have that favorite dish – that favorite meal that just epitomizes comfort food for us. One of my favorite dishes as a kid was my mom’s chicken pie – just a simple dish with no pizzazz or anything – basically just a warm, buttery crust over chicken – no vegetables or anything. I was always excited to hear that we were having chicken pie for dinner.

Chicken, cream of celery, and prepared bouillon mixed together. Ready for the crust.

My husband is now the one who gets excited when I tell him we’re having chicken pie. It’s definitely one of his favorites. And Little Man loves it, too.

The best thing about this recipe is how simple it is. The ingredient list is short. It’s super easy to bring together. And the cooking time isn’t too long. To make it a real southern meal, serve with southern-style green beans and mashed potatoes.

The batter has been poured and spread out. Ready for the oven.

The other awesome thing about this chicken pie is that it makes great leftovers. Anyone that knows me knows how much I hate leftovers. I usually just try to avoid having any. But this chicken pie always heats up nicely in the microwave the next day for a quick lunch. I usually try to take some with me to work.

Give it a try, and let me know what you think!

Classic Easy Crust Chicken Pie

1 lb. chicken tenders, cooked
1 can cream of celery
1 cup chicken bouillon
1 stick unsalted butter
1 cup milk
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper

  1. Preheat oven to 425 F.
  2. Cut cooked chicken tenders into small pieces, or shred the chicken by hand. Spread evenly in an 8 inch round cake pan or 8×8 inch square cake pan. (For easier clean up, cover the pan in foil before adding the chicken.)
  3. In a bowl, mix together the cream of celery and prepared bouillon. Pour over chicken and incorporate ingredients together making sure the chicken is still evenly distributed.
  4. In a mixing bowl, whisk the flour, salt, pepper, and baking powder together.
  5. Add the melted butter and milk to the flour mixture. Stir until just combined. Batter will be thick and possibly lumpy, but should still be pourable.
  6. Carefully pour the batter over the chicken mixture in the pan. I usually start pouring on one side and then slowly move around the whole pan using the scraper to guide the batter where I want it to fall.
  7. If any areas of chicken still remain uncovered by the batter, use the scraper to carefully spread the batter over those areas. Be careful not to push any of the batter down into the chicken mixture.
  8. Bake the pie in the oven for 35 to 45 minutes. It’s done when the crust has turned a golden brown – should be able to see the chicken mixture bubbling up around the outermost edge of the pan.
  9. Let cool for 10 minutes before serving.

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