I greet you with a warm smile and a heart full of delight as I introduce to you my all-time favorite Southern Chicken Pie recipe. This recipe is the epitome of old-fashioned, down-home comfort food that will fill your belly and your soul with warmth and goodness.
For those who may not be familiar with this classic dish, let me break it down for you. Think of it as a baked pot pie, but with a golden brown, flaky crust on both the top and bottom sides. The pie filling consists of tender cubed cooked chicken in a creamy sauce made from chicken broth and half-and-half. Add some frozen mixed vegetables, onions, celery, and seasoning, and you have yourself the ultimate Southern Chicken Pie.
This dish holds a special place in my heart as it is a family recipe passed down from generations. My mother used to make it every Sunday without fail and as she handed me the recipe card before she passed away, she whispered to me “This is our legacy – keep it alive.”
So here I am today, sharing this recipe with you in hopes that you too get to experience the simple pleasures of homemade Southern cooking at its finest. What’s even better? It’s easy to make and perfect for meal prep for those busy weeknights when you want something tasty to devour quickly.
Let’s get cookin’!
Why You’ll Love This Recipe
Greetings, foodies! Are you ready to indulge in a delicious and comforting meal that will take you back to your roots? Look no further than this southern-style chicken pie recipe!
This dish is the ultimate comfort food that will warm your heart and soul. The creamy filling of shredded chicken and mixed vegetables is perfectly seasoned with salt and pepper, and elevated by the addition of half-and-half and chicken broth. The buttery, flaky crust adds the perfect amount of texture to contrast against the tender filling.
What makes this recipe truly unbeatable is its versatility. You can use cubed cooked chicken, rotisserie chicken, or even skillet chicken as your protein source. Additionally, you can choose to make a double crust for a traditional potpie feel, or top it off with some biscuits for a decadent biscuit topping. The possibilities are endless!
This southern chicken pie recipe is also incredibly easy to make. You can use either homemade pie crusts or store-bought ones if you’re short on time. And if you want a crustless option, simply skip the crust altogether and bake the filling in a casserole dish instead.
Not sold yet? Let me tell you about the famous mama chicken pie by Trisha Yearwood that inspired this recipe. It’s been passed down through generations in her family and has become an iconic southern dish known for its rich and delicious taste.
In conclusion, this southern-style chicken pie recipe is guaranteed to satisfy all those comfort food cravings while also allowing you to put your own spin on it. It’s easy to make, versatile, and rich in flavor- what more could you ask for? Trust me when I say that once you try it, it’ll become a staple dish in your household.
Here are the ingredients you’ll need to make Southern Chicken Pie, which is an old-fashioned and comforting dish that I learned from my mama. This recipe calls for 3 cups of cooked shredded chicken, which you can either cook yourself or use rotisserie chicken to save time.
For the pie filling:
- 6 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup chicken broth
- 1 1/2 cups half-and-half
- 1 can (10.5 ounces) cream of chicken soup**
- 1 bag (16 ounces) frozen mixed vegetables, thawed
For the pie crust:
- 2 pie crusts homemade or store-bought**
- 1 egg, beaten with a splash of water
Note: If you’re using store-bought pie crust, I recommend Trisha Yearwood’s recipe for this dish or Pillsbury biscuits as a topping for a crustless version.
The Recipe How-To
I am excited to share the recipe for my Southern Chicken Pie, a casserole-style dish that combines flavorful chicken, hearty vegetables, and rich broth in a dreamy pie filling baked to a golden brown.
Here are the ingredients you’ll need to whip up this old fashioned comfort food in no time:
- 2 pie crusts (homemade or store-bought)
- 6 tablespoons of butter
- 2/3 cup of all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 cups cooked shredded chicken
- 1 1/4 cups chicken broth
- 1 cup of half-and-half
A quick tip: You can also use rotisserie chicken instead of cubed cooked chicken breast; it is a faster and equally delicious option!
And now, let’s start cooking! Here is how you can make the perfect Southern Chicken Pie:
Step 1: Preheat the oven to 425 degrees Fahrenheit.
Step 2: In a large skillet over medium-high heat, melt butter. Add onions and celery and cook until tender – about five minutes.
Step 3: Add flour, salt, and pepper and whisk together until well combined.
Step 4: Combine chicken broth and half-and-half. Gradually pour the mixture into the skillet while whisking nonstop until everything is well combined.
Step 5: Bring the mixture to a boil while stirring often. Allow to boil for about two minutes or until the mixture begins to thicken.
Step 6: Remove from heat, add your cooked shredded chicken and frozen mixed veggies.
Step 7: Pour your pie filling into a 9×13-inch casserole dish.
Step 8: Gently place your pie crusts over the top of the filling. Be sure to cut a few slits in the top crusts and brush with melted butter.
Step 9: Bake for about 30 minutes or until the crust is a golden brown.
You can also opt for a crustless chicken pie, which is a healthier variation and equally delicious. If you prefer the biscuit topping instead of pie crust, try out Trisha Yearwood’s Chicken Biscuit Pot Pie recipe, which uses Pillsbury biscuits.
That’s it! You have prepared a mouth-watering Southern Chicken Pie that will fill your kitchen with an irresistible aroma and will become one of your favorite classics in no time.
Substitutions and Variations
Oh, honey, let me tell you something. Sometimes you just gotta work with what you got. Don’t worry if you don’t have all the ingredients for my Southern Chicken Pie Recipe. You can always make some substitutions and variations to make it work for you.
If you’re out of half-and-half, try using heavy cream or whole milk instead. You can also swap chicken broth for vegetable broth if that’s all you have in your pantry. For a healthier option, use low-sodium chicken broth to cut down on the saltiness.
Don’t have all-purpose flour? That’s fine, too! Self-rising flour is a great substitute and also adds a bit of leavening to the crust. Or, if gluten-free is what you need, try using almond flour.
If making pie crust from scratch makes you nervous, go ahead and use store-bought crusts. Pillsbury biscuits are another great alternative if you want to top your pot pie with something other than a crust.
Feeling like something different than chicken? How about trying this recipe with turkey or beef instead? Rotisserie chicken and cubed cooked chicken breasts both work well in this recipe.
Want to be fancy and impress your guests? Add some sautéed onions and celery to the mixture along with frozen mixed vegetables to get that extra burst of flavor. You can even make it crustless or add a biscuit topping instead!
Whatever variation you choose, just remember the heart of this delicious comfort food: Mama’s love!
Serving and Pairing
Southern Chicken Pie is a classic comfort food that’s sure to bring warmth and satisfaction to any meal. But what’s the perfect way to serve it up? Here are my recommendations for pairing and serving this delicious pie.
First off, let’s start with the basics. This pot pie can be served as a main dish or as a side dish, depending on your preference, and it pairs well with a variety of sides. If you’re looking for something simple, try serving it with some mashed sweet potatoes or a side salad. The sweetness of the potatoes complements the savory flavors of the chicken pie perfectly, while the freshness of a side salad provides a refreshing balance.
If you want to get a little more creative with your pairings, then think outside the box! For example, you could pair this pie with some roasted vegetables, like carrots or butternut squash. The rich flavor of the chicken pie complements the sweetness of these vegetables nicely.
Alternatively, try pairing this dish with some rice pilaf or risotto. These sides absorb and complement the rich sauce of the chicken filling wonderfully.
When it comes to serving, I recommend cutting this pie into generous portions and serving it warm alongside your chosen sides. The crust should be crisp and golden brown on top, and the filling should be hot and bubbling inside.
No matter how you choose to serve this Southern-style chicken pie recipe, one thing is for sure – it’s an absolute winner!
Make-Ahead, Storing and Reheating
Now that you have mastered the art of making a delicious Southern Chicken Pie, it’s important to know how to store, reheat and make-ahead this exquisite dish. Luckily, this comfort food is perfect for leftovers and meal prepping.
To make-ahead, simply prepare the pie as per the instructions and refrigerate it for up to 24 hours before baking. Cover it tightly with a plastic wrap or foil to prevent any air from getting in. When ready to bake, remove the plastic wrap or foil and place the cold pie in the preheated oven.
As for storing, always ensure that the chicken pie is cooled down before refrigerating it. Cover it tightly and store in the refrigerator for up to three days. If you want to freeze it, make sure to wrap it well in plastic wrap and aluminum foil. The frozen pie can be kept for up to three months.
When reheating a cold pie, place it on a baking sheet and reheat it in the oven at 350°F for about 20-25 minutes or until heated through. Alternatively, you can also use a microwave if time is not on your side.
To add a crispy texture back into your reheated chicken pie crust, heat up a skillet on medium-low heat and place a slice of buttered chicken pie in with the crust facing down onto the skillet. Cook until golden brown crispy layer forms at the bottom.
Whether enjoying Mama’s homemade chicken soup pot pie or Trisha Yearwood’s classic recipe with double crust chicken potpie topped with Pillsbury biscuits, make-ahead options and storing tips will help save time and keep your leftovers fresh!
Tips for Perfect Results
When it comes to making a delicious Southern Chicken Pie, there are a few tips and tricks that will ensure perfect results every time. As a chef specializing in Southern-style cuisine, I’ve learned a thing or two about creating the best possible dishes for your family and friends to enjoy. Here are some of my top tips for perfecting your Chicken Pie.
Firstly, it’s important that you choose fresh ingredients. Use quality butter, salt, pepper, flour, chicken broth and half-and-half in the recipe. Using fresh ingredients will add more depth of flavor to the dish and enhance its richness.
Secondly, it is crucial to preheat your oven at the right temperature of 425 degrees Fahrenheit. This will enable the crust to get crispy and golden brown adding texture to your pie.
Next on my list of top tips is to make sure that the crust is well chilled before using. A cold crust ensures that the fats stay solid until they hit the hot oven. This not only makes them flakier but it also causes steam pockets that can help lift up layers of dough, making your chicken pie more perfectly crisp and flaky.
In addition, if you’re making your own crust, don’t over work it when mixing the ingredients together as it can make it tough causing it to break apart easily when trying to remove from casserole dish.
Another tip for ensuring maximum succulency in each bite is adding mixed frozen vegetables or creamed corn just before combining with chicken pot filling thus keeping moisture inside the potpie filling.
Lastly, let your chicken pie settle once removed from the oven before serving. Allowing ample time for cooling down will give the juices inside your pie time to redistribute throughout while cutting onto a piping hot pie can cause them all to pool at one spot and lead you into having a watery mess instead of a delicious meal.
Follow these tips closely and you’ll achieve southern comfort magic in every bite of your chicken pot pie trisha yearwood would be proud of!
Before I wrap up this article, I want to address some common questions that might arise while you prepare this southern chicken pie. So, let me clear up any doubts and make sure you have all the necessary information before you start cooking. Here are some frequently asked questions and my expert answers to give you a helping hand.
How do you keep chicken pie from getting soggy on the bottom?
Nothing ruins a delicious pie quite like a soggy crust. But fear not, I have a solution! Before filling your pie, sprinkle some dried breadcrumbs or crushed cereal, such as cornflakes, on the bottom crust. This simple step will prevent the filling from making the crust soggy, ensuring that every bite is as crispy and delicious as the first.
Why is my chicken pie so watery?
Have you ever baked a delicious pie only to find it swimming in water when it comes out of the oven? This can happen when the filling releases water while cooking. But don’t worry! An easy fix for this is adding flour to the filling or incorporating nuts, which absorb the excess water and prevent the pie from becoming too soggy. Try this trick out in our Chicken and Leek Pie recipe for a crispy, flavorful result.
How do you thicken chicken pie?
If you prefer to have a thicker filling for your southern-style dish, consider using a cornstarch slurry. To make this, vigorously whisk 2 tablespoons of cornstarch with 1/4 cup of water until there are no lumps. This mixture can be used instead of flour as a thickener, or in combination with flour to expedite the cooking process.
In conclusion, this southern chicken pie recipe is the perfect addition to your weekly meal plan. It is chock-full of comforting and familiar flavors that will remind you of your grandma’s old-fashioned cooking. With its easy-to-follow instructions and simple ingredients list, this recipe is guaranteed to become a staple in your kitchen.
Whether you are looking for a way to use up leftover chicken or just craving some down-home comfort food, this chicken pie recipe is the perfect solution. So gather your ingredients, preheat the oven to 425 degrees, and get ready to enjoy one of the tastiest and most satisfying meals you’ve ever had.
So what are you waiting for? Put on your apron and get cooking! You won’t regret it.
Southern Chicken Pie Recipe
- 1 premade pie crusts or 1 homemade pie crust
- 6 tablespoons butter
- 6 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup half-and-half
- 3 cups chopped cooked chicken
- Prepare pastry; divide in two portions, about two-thirds in one portion and one-third in other. Roll out the larger portion and line a shallow 1 1/2-quart baking dish (about 10x6). Melt butter in a medium saucepan; add flour and seasonings and stir until smooth and bubbly.
- Add liquids and cook slowly until thickened; add chicken. Pour into pastry-lined pan. Roll out remaining pastry; cover chicken mixture; pinch edges together. Bake at 425° for 35 minutes, or until pastry is nicely browned.
- Chicken pie serves 6.