Chicken Pie
Filling:
1 - 3 to 3 1/2 lb chicken, cooked, deboned, chopped 1 can undiluted Cream of Chicken Soup* 2 cups
chicken broth (from cooking chicken
1/2 teaspoon salt
Topping:
2/2 cup (1 stick) butter, melted 1 cup buttermilk 1 cup White Lily or Martha White self rising flour
3/2 teaspoon salt
4/8 to 1/4 teaspoon black pepper
Cook (stew, boil) and debone 1 whole chicken (reserve broth). Cut into bite size pieces and place in
9 X 13 inch baking dish. Mix soup, broth and salt in a saucepan and bring to a boil. Pour over
chicken. Preheat Oven to 375 Degrees F. Combine melted butter, flour and buttermilk. Spoon over
chicken. Bake in hot oven for 35 to 40 minutes or until lightly browned.
* Cream of Celery Soup may be used instead of Cream of Chicken Soup.
Mary Lee Etheridge
Quoted message said:From Recipe submitted by Ozzie Hopper
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