I have been eating this chicken pie (rather, a variation of it) since I was about 10 or 12 years old. My mother got the recipe from a friend and made it for us often. I remember making this when I got my first apartment and was living by myself, and eating it for three days straight. It’s seriously that good. However, I have made one important change to the original recipe, which called for cream of
chicken chemical soup. This isn’t a conventional chicken pie–there are no veggies in it (very shocking for me, I know), and rather than a pie-like crust on the bottom, it’s made in a casserole dish and is topped with a flaky buttermilk crust. Enough talking, time to make this delicious chicken pie!
-2-3 chicken breasts or legs
-1 1 /4 cups and 2 tbsp flour
-1 cup milk
-2 packets Herb-ox chicken bouillon
-1 stick butter
-1 1/4 cups buttermilk
- Boil chicken and shred. Preheat oven to 425 degrees.
- Melt 2 tbsp butter in small saucepan. Add 2 tbsp flour and whisk until bubbly. Whisk in 1 cup of chicken broth-water (from boiled chicken). When flour is dissolved, whisk in both packets of chicken bouillon and 1 cup milk. Heat on medium-low until thickened.
- Melt remaining stick of butter in microwave bowl. Mix in 1 1/4 cup flour and 1 1/4 cup buttermilk until smooth.
- Put shredded chicken and chicken “soup” mix in glass dish, mixing together. Pour flour mixture over top. Sprinkle with salt & pepper.
- Bake at 425 degrees for about 25 minutes, or until crust is golden brown.