Wednesday, August 31, 2011

Chicken Pie

Since the name of this blog is "Two Cooks, One Kitchen", I guess it's time to post something from the kitchen.

I recently received a new cookbook in the mail from Pampered Chef (if you need to place a PC order let me know!). Pampered Chef paired up with stars of TLC, to put their favorite recipes into an exclusive Pampered Chef cookbook.

 I am in love with almost every recipe in the book and decided to start with Chicken Pie and of course add my touch. This recipe if from Lori Allen from Say Yes to the Dress, Atlanta.

Chicken Pie


  • 3 lg chicken breasts, bone in
  • 1 can of cream of celery soup
  • 1 1/2 cup self rising flour
  • 1 1/2  cup buttermilk
  • butter
  • one bag frozen vegetables (this is my addition, I used H-E-B frozen soup vegetables)
  • olive oil

Cover the 3 chicken breasts with water, cover and simmer for 2 hours

Remove chicken, cool, and debone. Discard chicken bones. Reserve chicken broth

Dice chicken

Using a small amount of olive oil, sauté the frozen vegetables until tender

Add 1 1/2 cups of broth, the soup, and chicken to the pan. Bring to a boil.

Place in a rectangular dish and COOL completely.
Combine buttermilk and flour, drop on top of mixture
Place a pat of butter on top of each biscuit

Bake at 450 degrees for 45 minutes or until golden brown

This is basically a very easy chicken pot pie recipe. I boiled, deboned, and diced the chicken and made the veggie, soup, chicken mixture the night before and put it in the dish. It made very a very easy week night meal to come home and combine the buttermilk and flour and bake.


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