Grandpa used to say, “There’s only two kinds of pie: warm and cold.” And while that’s true for sweet ones, he probably didn’t consider there could be a savory option. We know for sure he would have loved a nice, big slice of Chicken Pie. He’d lower his fork into the creamy, tender, chicken-filled bake with glee and would certainly be surprised by how wonderfully the soft, hard-boiled eggs pair with it. While we sure miss grandpa, we truly enjoy moments like these that bring back our fondest memories of him! We’re also chuckling thinking on how fun it would be to tease him about adding Chicken Pie to his pie list. What a delight that would be!
Ingredients
- 3-4 cups chicken, cooked and chopped
- 2 hard-boiled eggs, optional, peeled and sliced
- 1 (10.5-ounce) can cream of celery or cream of chicken soup
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 stick unsalted butter, melted
- 1 cup whole milk or buttermilk
- 1 cup self-rising flour
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch casserole dish.
Step 3 –Spread the chicken pieces over the bottom of the prepared casserole dish and top with the eggs.
Step 4 –In a saucepan over medium-high heat, combine the cream of celery soup, the chicken broth, the thyme, the salt, and the pepper and bring to a boil.
Step 5 –Pour the soup mixture over the chicken mixture.
Step 6 –In a bowl, combine the butter, the milk, and the flour and pour it over the chicken mixture. Do not stir.
Step 7 –Bake the casserole until the top is golden-brown, about 1 hour.
Step 8 –Serve.
