Chicken Pie

I love chicken pot pie and this crust really caught my eye. I normally use frozen pie crust.

3 cups cooked, shredded chicken

2 cups chicken broth

One 10-ounce can cream of chicken soup

1 cup self-rising flour

1/2 teaspoon pepper

1/2 cup (1 stick) butter, melted

1 cup buttermilk, well shaken

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.

This is a Trisha Yearwood recipe HERE

Yum