Ingredients for casserole:
1 chicken cooked and diced (save the broth from cooking the chicken for the broth in the recipe)
1 1/4 cup chicken broth
1 can 15 oz Campbell's cream soup (my favorite in this recipe is cream of mushroom)
Directions:
Cook your chicken down in a pot and use the broth, or get a rotisserie chicken and pick that off and just buy broth.
Heat the broth and soup in a small pan until smooth.
Break up or dice chicken while soup mixture is heating.
Put chicken in a casserole dish. Mine here is 8 x 11. Pour the soup mixture over the chicken and smooth or shake casserole dish lightly.
Ingredients for the crust:
1 cup plain flour
1 tsp salt
1/2 tsp black pepper (I like to add more)
2 teaspoon baking powder
1 stick real butter, softened
1 cup milk
Directions for crust:
Mix the salt, pepper, and baking powder with the flour.
Cut the stick of butter into the flour mixture. You can use a fork if you don't have anything else to cut butter with.
Pour in the milk and mix. Don't over mix. It is fine to have some lumps in the batter.
Pour the batter on top of the chicken and soup.
Bake at 325 F for 40 minutes or until the top is golden brown.
This is a recipe from the Woodleaf Methodist cookbook that Mrs. Ratledge for high school graduation in 1980. I am sure you can do math. At this posting, the cookbook is 43 years old and counting. I've used the cookbook so much that it is falling apart, and this is one of my favorite recipes in the book.
I like that this is easier than a lot of chicken pie recipes, and it also tastes great. My favorite part is the crust with the bite of baking powder and kick of black pepper. I usually sprinkle a little extra black pepper over the top at the end.
This crust works fine for any kind of casserole dish that has a top crust, so that's nice too. One of these days I will make a from scratch cream with the chicken, but it is nice to have a pour and go recipe that requires almost no work.
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