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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Basic comfort food! Buttermilk gives the topping a nice tangy taste. Copied from a magazine in a waiting room. Ingredients:
3 cups shredded cooked chicken |
3 eggs, hard-boiled and sliced |
2 cups chicken broth |
1 (10 ounce) can cream of chicken soup |
1 cup self-rising flour |
1/2 teaspoon fresh ground pepper |
1 cup buttermilk, well shaken |
1/2 cup butter, melted |
Directions:
1. Heat oven to 425 degrees.
2. In a 2-quart casserole, evenly spread out chicken.
3. Place the egg slices on top of the chicken.
4. In a medium saucepan, whisk together broth and soup; bring to a boil over medium heat. Pour over chicken and eggs.
5. In a medium bowl, combine flour and pepper; stir in buttermilk and butter. pour over chicken (do not stir); smooth top.
6. Bake pie, uncovered, until browned and bubbly, about 45 minutes.
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