Monday, January 10, 2011

Chicken Pie #1

Another Trisha Yearwood recipe.  This one is from her first cookbook Georgia Cooking from an Oklahoma Kitchen.  One of Oprah's favorite things this year was a chicken pie from Harry and David.  I ordered one and yes it was very good.  I'm hoping to have a much cheaper make at home alternative. 

The case:
3 cups shredded, cooked chicken
2 cups chicken broth
1 can (10 oz.) 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

1. Heat oven to 425 degrees F. In a 2-quart casserole, evenly spread out chicken. In a medium saucepan, whisk together broth and soup; bring to a boil over medium heat. Pour over chicken.
2. In a medium bowl, combine flour and pepper; stir in buttermilk and butter. Pour over chicken (do not stir); smooth top.
3. Bake pie, uncovered, until browned and bubbly, about 45 minutes.

The ruling:
Perfect snow day comfort food dish.  This is a thicker version of a chicken pot pie without the veggies!  The only change I made was to double the recipe, and I'm certainly glad I did! 

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