Country Chicken Pie

A rustic, savory pie recipe with chicken and gravy topped with buttery biscuits! Frozen, homemade or canned biscuits make this casserole a hearty alternative to chicken pot pie!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. A FEW NOTES WORTH READING
3. MORE CHICKEN RECIPES FOR SUPPER

Imagine a thick, hearty chicken stew. It’s got tender chunks of chicken breast, hearty vegetables and velvety gravy holding it all together. OK, you got that image going?

Now imagine someone just gave you a hot fluffy biscuit to sop it all up with. Got it? Are you drooling? Because my mouth is watering just typing this.

That’s exactly what this dish is.

It’s like a cross between Chicken Pot Pie and Chicken & Dumplings. The underside of the biscuits stays soft almost like a dumpling but the top cooks up golden and fluffy.

And they’re all piled on top of the yummiest chicken filling ever.

The leftovers are glorious and a favorite around here to pack for lunch throughout the week!

Feel free to add peas to this. I know they would have been beautiful but – y’all forgive me – I hate English peas. Like, I hate them, hate them.

I love every other pea there is, but not those round, squishy, murky frozen orbs. And don't get me started on the ones in the skinny silver can. Blech.

Now, Southern peas? That's a whole other story. I could just about be vegetarian when it comes to field peas, crowder peas, black-eyed peas, pink ladies and everything in between. I just can't do the English ones.

HOW TO MAKE COUNTRY CHICKEN PIE

The recipe card below has step-by-step instructions but at a glance, here's how this will go:

1. Cook chicken breasts on the stove, reserving the rendered broth.
2. Sauté vegetables in butter then stir in a little flour and seasonings.
3. Add broth, half-and-half and chicken pieces to the pan to make the gravy.
4. Pour everything into a casserole dish then top with biscuits.
5. Bake and eat!

A FEW NOTES WORTH READING

• You can use homemade, canned or frozen biscuits. I almost always use frozen - don't judge!
• If using canned biscuits, make sure you buy the BIG ones (sometimes called "grands") or buy extra so that you have enough of the smaller ones to cover the top.
• You can use leftover or rotisserie chicken in this. If so, see the recipes notes about using more prepared broth.
• Feel free to add peas, mushrooms or corn - just mix in with the cooked chicken.
• You can freeze this BEFORE baking. Just line the top with the uncooked biscuits then cover and freeze up to 3 months. Bake frozen at 375 covered for 45 minutes, then uncover and continue cooking until biscuits are golden brown.

MORE CHICKEN RECIPES FOR SUPPER

Carolina Chicken Bog - A one-pot recipe of rice, chicken and smoked sausage cooked in a flavorful stock made from slow-cooked chicken. 

Homemade Chicken & Dumplings - An old-fashioned recipe for tender stewed chicken in a rich stock with soft dropped dumplings or use the same recipe for rolled and cut dumplings.

Southern-Style Crock Pot Chicken & Rice - An easy slow cooker recipe for a Carolina favorite made with tender stewed chicken and long grain rice. 

Creamy Chicken & Potato Soup - An easy comfort food recipe for creamy chicken and potato soup that eats much like a chowder and feels a lot like home!

Crock Pot Chicken & Gravy - An easy and delicious slow cooker recipe for tender chicken with savory gravy perfect served over mashed potatoes, noodles or rice.

Recipe for Country Chicken Pie

Country Chicken Pie

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

A rustic, savory pie recipe with chicken and gravy topped with buttery biscuits! Frozen, homemade or canned biscuits make this casserole a hearty alternative to chicken pot pie!

Ingredients

• 4 large chicken breasts
• 1 14-oz. can chicken broth
• 1/2 cup water
• 1 teaspoon salt
• 2 cups chopped onion
• 2 cups chopped celery
• 2 cups chopped carrots
• 1/2 cup butter
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 cup all-purpose flour
• 1 cup half-and-half
• 12 uncooked biscuits (see notes)

Instructions

1. Combine chicken, broth, water and salt over medium heat until pot just starts to boil. Once boiling, immediately reduce heat to low, cover pot, then cook 20 minutes or until chicken is cooked through. It’s OK if the broth doesn't cover the chicken – do not add more water. Remove chicken from stock, cool at least 15 minutes then cut into bite-sized pieces, cover and set aside. 4 chicken breasts, 1 can broth, 1/2 c. water, 1 tsp salt
2. Measure 3 cups of cooking stock; set aside. You should have enough stock but if you don’t, add water until you have 3 cups total liquid.
3. Preheat oven to 375 degrees.
4. Sauté onion, celery and carrots in butter over medium heat 7-8 minutes or until tender. 2 c. each onion, celery, carrots, 1/2 c. butter
5. Add thyme, pepper, garlic and flour then stir until veggies are coated with the flour. Continue cooking and stirring for 2 minutes over medium heat. 1/2 tsp. each thyme, pepper and garlic, 1/2 c. flour
6. Add reserved 3 cups chicken stock and half-and-half to veggies then stir continuously until smooth and thickened (about 3 minutes). Stir in chicken. Taste for seasoning then add more if needed. 3 c. stock, 1 c. half & half, chopped chicken
7. Spray a 3-quart rectangular baking dish with cooking spray. Pour vegetable/chicken mixture into prepared pan. Top with biscuits then bake, uncovered, at 375 degrees until biscuits are golden brown on the top and cooked through (approximately 20-30 minutes for homemade or canned biscuits and 35-45 minutes if using frozen). 12 biscuits
8. Remove dish from oven then brush biscuits with melted butter if desired. Serve and enjoy!

Notes

• You can use homemade, canned or frozen biscuits.
• If using canned biscuits, make sure you buy the BIG ones (sometimes called "grands") or buy extra so that you have enough of the smaller ones to cover the top.
• You can use leftover or rotisserie chicken in this. If so, use 3 cups prepared broth in Step 6.
• Feel free to add peas, mushrooms or corn - just mix in with the cooked chicken.
• You can freeze this BEFORE baking. Just line the top with the uncooked biscuits then cover and freeze up to 3 months. Bake frozen at 375 covered for 45 minutes, then uncover and continue cooking until biscuits are golden brown.

https://www.southyourmouth.com/2014/08/country-chicken-pie.html

Images and text © South Your Mouth 2014

chicken gravy, chicken and biscuits, chicken pot pie, chicken stew, biscuits, canned biscuits, frozen biscuits, no creamed soup, no cream soup, homemade, easy, southern, country-style, recipe, best, old school, frozen biscuits, canned biscuits, casserole

Dinner, Supper, Casserole

Southern, american

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER