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Chicken Pie

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  • Level: Easy
  • Total: 55 min
  • Prep: 5 min
  • Cook: 50 min
  • Yield: 6 servings
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1/2 teaspoon pepper

1/2 cup (1 stick) butter, melted

3 cups cooked, shredded chicken

2 cups chicken broth

One 10-ounce can cream of chicken soup

1 cup self-rising flour

1 cup buttermilk, well shaken


  1. Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.

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