Chicken Pie with Biscuit Style Top

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We had this last night. Yum. With all the bad weather lately, it’s nice to have oven heat in the kitchen and a warm meal that is filling and tasty. With a salad (bagged) and rolls (brown and serve), this is a really nice dinner without a lot of work.

This one reheats well though the crust is not quite as crisp when heated in the microwave. It can also be made ahead and frozen. Again, it’s just not quite as crispy as far as the crust, but it still beats the frozen all to heck.



  1. First cook down a whole chicken and save 1 ¼ cups of the chicken broth (water you cooked the chicken in.)
  2. Take the meat off the bones and tear in pieces or cut up in chunks.
  3. Get a can of Campbell's soup. This is the regular small size and not those new jumbo size versions. The original recipe is for cream of celery. My favorite is cream of mushroom. I usually use cream of chicken, because my boys are picky and always ask "What's that?" if they see any little pieces of odd colored stuff in the food.
  4. Pour your pick of the cream soup in a pan with the 1 ¼ chicken broth you saved from cooking the chicken and heat until smooth.
  5. While the soup/broth are heating and mixing together, mix up the crust topping
  6. In a bowl mix the dry ingredients with the butter. You can use a pastry cutter or a fork. You have kind of a grainy mixture with little butter balls. When that is mixed pretty even with no really big hunks, then pour in the milk.
Now, you're ready to put your pie together.
  1. I spray a little Pam on the bottom of a casserole dish. The size I use is 9x9, but it works in other sizes similar to that 8x8 or 9x11.
  2. Put the chicken in the pan and kind of even it around. Pour the liquid (broth/soup) over and lightly spread to even that around. Then spoon the crust stuff on top. The top looks kind of gross and not like a crust at all, but do not worry, it cooks up to look kind of like a biscuit topping.
  3. Put your pie (casserole) in the oven at 325-350 degrees for around ½ hour. It may take a little longer. You are looking for the crust to be golden brown. I start checking at ½ hour and wait until it is browned enough to be a little crusty around the edges.
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