Closed chicken pie

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6

Leftover baked or roasted chicken can be used to make a delicious and filling pie. Shredded cooked chicken is poured into a mixture of chicken broth and canned cream of chicken soup, then topped with a simple batter made from flour, spices, butter, and sour milk. The active part takes just 5 minutes; all you have to do is place the casserole in the oven and wait. The topping will brown deliciously and bake through, and the filling will be thoroughly heated through, creating a wonderful main dish that requires no side dish, perhaps just a few vegetables of your choice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups prepared shredded chicken
0.5 tsp black pepper
110 g butter, melted
2 cups chicken broth
1 can (280 g) of canned cream of chicken soup
1 cup self-raising flour
1 cup of sour milk or kefir (shake)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, self-raising flour, sour milk, kefir, black pepper

Cooking the dish according to the recipe:

Preheat the oven to 220°C (425°F). Place the chicken in a 2-quart (2-liter) dish. Combine the broth and soup in a medium saucepan and bring to a boil. Pour the broth mixture over the chicken. In a separate bowl, whisk together the flour and black pepper. Add the melted butter and sour milk.
Pour the dough into the pan and smooth the surface; do not stir. Bake until the crust is golden brown and the filling is heated through, 45 minutes.

Categories:

recipe / Main courses / Casseroles / Bird / Bakery / Savory pies / / Trisha Yearwood

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