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Chicken Pot Pie

Servings: 9-12

 

Ingredients

2 lbs chicken – preferably with skin (thighs are best for richer broth but also use breast) Keep the broth

1 can cream of chicken soup

1 cup sour cream

2 cups self-rising flour

1 – 1 ¼ cup buttermilk

1 stick butter – melted

Salt and Pepper to taste

 

Directions

  •        Preheat oven to 350’.
  •        Clean chicken and put in a large pot with bones and skin in-tact.
  •        Cover with water about 2-3 inches above chicken and boil until chicken falls off the bone. I usually do this slowly in a crockpot for 4-6 hours but you can also do this on the stove top.
  •        Let the chicken cool, remove skin and bones, leaving the broth in the pan. I use beaters to shred the chicken but you can cut it into bite size pieces if needed.
  •        Place chicken in the bottom of a baking pan. Depending on how much you make will determine the size pan. I usually use a 9x13” cake pan. Leave at least 2 inches of space between the chicken and the top of the pan.
  •        Add the soup and sour cream to the chicken broth. Add a little salt if needed and pepper to taste. I use a lot of pepper but you may not be a pepper fan. Even if you’re not, add a little (½ tablespoon)
  •        Bring this mixture back to a boil using a whisk to mix smooth.
  •        In a separate bowl, whisk the buttermilk with a melted stick of butter. Whisk in the flour. The consistency should be about the same as you would use for a cake.
  •        Once the broth mixture has come to a boil, pour it over the chicken that you have in the pan. It should cover the chicken by about an inch or so. I pepper this mixture before putting the batter on it but again, if you’re not a pepper person, you don’t have to.

 

  •        Using a ladle, pour the batter directly onto the chicken and broth mixture in single dumps. I usually have enough for nine-twelve drops. You’ll want to do this evenly in rows. A regular cake pan takes about twelve rows. The broth may cover this mixture. That’s ok if it does or doesn’t. Again, I will then pepper the batter. Carefully place this in your pre-heated oven and bake for 25-35 minutes depending on your oven. The top should be golden brown when done.

 

Remove from oven and allow to cool before serving.

 

Some folks like vegetables cooked with their chicken. I personally have never had any luck adding them to the mixture as the crust will not rise properly. I cook them on the side. Enjoy!

 

Melissa Ward




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  • HOME
  • About
  • Ministries
    • YOUTH & FAMILY
    • HIGH SCHOOL
    • CAMPUS
    • YoPros (Young Professionals)
    • MARRIED
    • Cedars Of Lebanon
    • WORSHIP
    • PTC Pantry
    • MISSIONS: East Africa
    • SCUAD
  • Calendar
  • Resources
  • Contact/Prayers
  • Cookbook PTC Women
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