Cheddar Chicken Pie Recipe
Cheddar Chicken Pie with Glazed Baby Carrots
Well, here we are in the middle of winter, wondering if the talk of the polar vortex and snowpocalypse will ever end. The groundhog says six more weeks of winter, and at this point I think we will be lucky if that’s all the winter we have left.
Enough with all of that! I have a dish so comforting for you today that it will turn your winter blues into a Springtime melody! I adapted the chicken pie from one of my favorite cookbooks, Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours. I actually love that the chicken has the leading role here. It’s very similar to a chicken pot pie, but without the veggies inside. In my house, this makes it super kid-friendly leaving the veggies out of the pie and serving them on the side instead.
You will notice that I bake this dish in a 12 inch cast iron skillet. That is a total preference thing, I love the way cast iron cooks, but you could just as easily use a 13×9 inch pan for this recipe.
As for the carrots, here’s an easy Glazed Baby Carrots Crock Pot Recipe!
Cheddar Chicken Pie
Prep time:
Cook time:
Total time:
Serves: 4
- 6 cups cooked chicken, shredded (about 3 large chicken breasts)
- 2 cans of cream of chicken soup
- 3 cups chicken broth
- 1 cup flour
- 1 ½ tsp baking powder
- ½ tsp. salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ cup butter, melted and cooled
- ⅓ cup shredded cheddar cheese
- 1 cup buttermilk, at room temperature (Note: if you do not have buttermilk, you can substitute buttermilk by adding 1 tsp of white vinegar to a 1 cup measuring cup, and then add enough milk to measure 1 cup. Stir and leave sit for 5 minutes, use as 1 cup of buttermilk)
- In a saucepan whisk together chicken broth and cream of chicken soup, bring to a boil and then pour over shredded chicken. It will look like this:
- In a medium bowl whisk flour, baking powder, salt and pepper, and garlic powder. Then add buttermilk and melted butter. Whisk by hand for about 1 minute until batter comes together, then fold in the cheddar cheese. Spread this mixture over the chicken. Do not stir it into the chicken mixture, just pour it over and spread it out as you can.
- Bake at 400 degrees for 45 minutes until golden brown and bubbly.