Melt In Your Mouth Chicken Pie Recipe -
Melt In Your Mouth Chicken Pie Recipe

Melt In Your Mouth Chicken Pie

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"Sooooo easy and sooooo good!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place prepared chicken in the bottom of a 9x13 inch casserole dish. Cover the chicken with sliced eggs.
  3. Bring soup and broth to a boil and pour over the chicken and eggs.
  4. In a bowl, combine the flour, buttermilk and melted butter. Mix and pour over the chicken. Bake in the preheated oven for 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2008

Very delicious. I used 4 large chicken breast and omitted the eggs. I've been making this recipe for years. I generally serve this with steamed broccoli or green beans. A great dish!!

Most Helpful Critical Review
Jun 22, 2003

This was too buttery. I will give it a try another time because my daughter really liked. I'll just cut back on the butter. I left out the eggs and use vegetables.

Mar 19, 2008

I felt this recipe was easy to make & had plenty of flavor. I was concerned that it didn't have any veggies in it, I just served them on the side. My whole family liked it, even the sitter.

Jan 27, 2009

This was a great way to use up leftover roast chicken. I added celery, carrots, and onions to make a perfect chicken pie.

Feb 04, 2005

This truly is a melt in your mouth chicken pie - even better as leftovers!

Mar 17, 2009

I loved this recipe...even with a few substitutions. I omitted the soup and broth and made my own by boiling 4 chicken legs with thyme, bayleaf and crushed corriander seeds. I thicked with flour, and substituted sour milk for buttermilk (1 tbsp lemon juice in 2% milk. Yummy, light and great served with green beans and salad!

Mar 09, 2010

I snazzed this up my own way by first of all omitting the eggs. Just didn't sound right to me. I added in about 1 1/2 cups of frozen mixed veggies. Just the standard peas, corn, carrots and green beans. I also only used 1 cup of broth rather than 1 and 1/4. Just seemed like too much liquid to me. I also just poured the broth and condensed soup into the same pan as the chicken and veggies. Heating the soup seperately seemed like an extra un-needed step. As far as the dough portion I added in an extra 1/4th cup butter milk. Directions should say "spread over top" rather than "pour" the batter was way sticky. I also added in about 1/2 cup of grated cheddar cheese to the batter that made it delish with a nice golden brown crust on the top!!! I will make this again!

Apr 19, 2010

I write reviews to remember what my family said. Hubby, who is a picky eater, said it was ok. Just told me to not put vegetables in it, which I thought would add a better flavor.


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  • Calories
  • 723 kcal
  • 36%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 275 mg
  • 92%
  • Fat
  • 45.6 g
  • 70%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 50.1 g
  • 100%
  • Sodium
  • 1050 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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