You did not read that title wrong.
This is chicken pie.
Not chicken pot pie.
Is there truly a difference? Barely. This chicken pie lack vegetables and a round shape, and those are about the only things that differentiate it from chicken pot pie.
I made this because it sounded right up my husband’s alley. He loves chicken, loves basic recipes like this, and especially loves when I don’t sneak any veggies into a recipe.
This recipe is incredibly easy to make. Using self-rising flour is key to getting a good and crispy crust on top. You also need to season up your broth/cream of chicken soup mixture really well to get a great flavor for the filling.
I encourage beginner cooks to try this recipe out. You can use canned chicken if you’re not comfortable cooking your own chicken. For me, I’ve found the best chicken for casseroles is poached chicken. I poach chicken breast for casseroles like this: season chicken, put it in a pot with water covering the chicken by 1″, bring to a boil, reduce to a simmer and cover and simmer for 10-12 minutes. Those directions will give you a perfectly poached chicken every time.
If you don’t want to go through all of that trouble, just shred up a rotisserie chicken.
Enjoy this rustic, homey dinner with a nice side salad or sauteed green beans. It’s a good recipe to have this fall and winter.
Homestyle Chicken Pie
A classic, simple chicken casserole recipe with a crispy, buttery crust.
- Grease a large 13×9″ baking dish. Preheat oven to 425 degrees.
- Place chicken into the bottom of the prepared pan. Top with poultry seasoning. Meanwhile, combine the broth and soup in a medium saucepan and heat to a boil. Pour mixture over the chicken.
- In a medium bow, mix together the flour and pepper. Stir in melted butter and buttermilk. Pour mixture over chicken and smooth out the top (do not stir). Bake, uncovererd, for 40-45 minutes or until the crust is browned and the chicken mixture is bubbly.