Easy Chicken Pie Recipe - What's For Din'? - Courtney Budzyn - Recipe 67

Описание: Easy Chicken Pie Recipe – How to Make an Easy Pot Chicken Pie

This chicken pie recipe was given to me from my dear friend Rose and is one of my absolute favorite things to make! It’s INSANELY simple to make, the flavor is amazing, and the cleanup is quick so you can move on with your life. This is not to be confused with my homemade chicken pot pie, but it is definitely on par with it! It’s THAT good! This recipe calls for 1 can of cream of chicken soup. Now I am all for simple and quick, but I am more for healthy and homemade. With that being said, in this video I also show you how easy it is to make your own can of cream of chicken soup. It has no preservatives, no chemicals, no additives, and tastes way better than the canned version! You can use it in any recipe calling for cream of chicken soup. This Chicken Pie is comfort food at its finest and I’m positive you will love it.

Thank you so much for watching!

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| Ingredients |

1 ½ Cups Chicken Broth
1 10 Ounce Can Cream of Chicken Soup (See Below for my homemade version)
3 Cups Cooked Shredded Chicken
10 – 12 Ounce Package of Frozen Mixed Vegetables (Any Kind you would like)
1 Cup Self-Rising Flour
1 Cup Buttermilk
½ (1 Stick) Butter, Melted
½ Teaspoon Salt
½ Teaspoon Pepper
1 Teaspoon Italian Seasoning
1 Teaspoon Dried Rosemary
½ Teaspoon Cayenne Pepper

| Instructions |

Preheat the oven to 425 degrees.

Place the shredded chicken and frozen vegetables in a 2-quart casserole dish.

In a medium sauce pan, combine the chicken broth and cream of chicken soup and bring to a boil. Pour the mixture over the shredded chicken and vegetables.

In another medium bowl, mix the flour with the herbs and spices. Stir the buttermilk into the melted butter and add to the flour. Mix well. Pour the flour mixture over the casserole and smooth the top without stirring.

Bake for 45 minutes at 425 degrees or until the filling is bubbling and the crust is golden brown.

Enjoy!


Homemade Canned Cream of Chicken Soup Recipe

| Ingredients |

3 Tablespoons Butter
3 Tablespoons All-Purpose Flour
½ Cup Chicken Broth
½ Cup Milk
Salt and Pepper to Taste
Chicken Bouillon Cube *Optional

| Directions |

Melt the butter in a medium sauce pan over medium heat and add the flour. Stirring constantly, cook for about 2 minutes.

Whisk in the chicken broth and milk until smooth.

Add salt, pepper, and the bouillon cube.

Bring to a simmer and cook until the mixture becomes thick.

Enjoy!

Tip: This is not made for canning and cannot be safely canned. This will keep for a couple days in the refrigerator, but is best to use the day you make it.