I think I could probably add a category to my blog entitled, “Pot Pies.” If you are going to cook southern food, you really must know how to cook a pot pie.
Sometimes I imagine myself living in some alternate universe where all I eat are pot pies and I never gain a pound. Also in that alternate universe, butter is good for you and heavy cream is healthy. (sigh)
Well, I believe the motto, “all things in moderation,” so as long as I’m not eating pot pies every night of the week it’s perfectly acceptable to eat one every now and again. I found this particular pie recipe in a Southern Living magazine and I will definitely be adding it into my rotation of occasional pies.
So, come. Follow me into my alternative universe and we will feast like kings (and queens) on pies a plenty!
|Chicken Pot Pie||
- 4 cups chopped cooked chicken
- 1 (10 3/4-oz.) can cream of chicken soup, undiluted
- 1 1/2 cups chicken broth
- 2 tablespoons cornstarch
- 1 1/2 cups self-rising flour
- 1 cup buttermilk
- 1/2 cup butter, melted
- Place chopped chicken in a lightly greased 12- x 8-inch baking dish. Whisk together soup, broth, and cornstarch; pour mixture evenly over chicken.
- Whisk together flour, buttermilk, and butter; spoon batter evenly over chicken mixture.
- Bake at 400° for 40 minutes or until crust is golden brown.
Try adding a cup of frozen mixed vegetables (thawed) or a cup of shredded cheese on top of the layer of chopped chicken.
Recipe Source: Southern Living