This is one of those chicken recipes that have very simple ingredients, is easy to make, and oh so delicious. Perfect for the picky eater. There’s no veggies… just chicken. Layering the crust into the pie is a little different and what holds the pie together. This will quickly become a family favorite. It’s also a great way to use leftover baked chicken!
We did a simple basket weave for the second layer of pie crust to make the chicken pie look pretty. You could easily just lay the strips down too.
1 whole chicken or 3 large boneless breasts
1 can(s)cream of chicken soup, 10.5 oz.
1 1/2 soup cans of chicken broth (using the cream of a chicken soup can)
1/4 tsp salt
1/2 tsp pepper
2 frozen 9″ pie crust, thawed
2 Tbsp butter
Place the chicken in a pot and cover with water, bring to a boil and cook thoroughly. Remove the chicken (save the cooking liquid), let cool and then chop up the meat.
In a mixing bowl stir together the soup, broth, salt, and pepper. Stir in the chicken, combine well.
Lightly spray a 9*9 baking dish with cooking spray. Spoon half of the chicken mixture into the bottom and spread around.
Then cover the mixture with a layer of the pie strips. Dot the strips with 1 Tbsp of butter.
Place in a 400 degree oven for 25 minutes.
Remove and spoon the remaining chicken mixture over the top.
Then place the remaining pie crust strips. Again, dot with 1 Tbsp butter.
Return to the oven for an additional 25 minutes or until golden brown. Remove and let sit 5 minutes before serving.[Please]: Don't forget to share!