Chicken Pie with Fluffy Bread Topping

With the holidays quickly approaching and cool weather upon us, I thought I would share one of my favorite recipes for a nourishing comfort food. Chicken pie is one of those dishes that comes to mind when I think of comfort food. It is also a welcome dish at potluck dinners.  Add a side dish and maybe some dessert, and you have a meal with minimal dishes. Love that!  I have made this dish many times to carry to church picnics or family gatherings but this time I decided to video the steps and share them with you. This was my first attempt at a food video so please be kind in your critique.  Check out the video below to see how to make a delicious chicken pie from scratch using ingredients you probably already have in your kitchen.  Enjoy!

This recipe was adapted from one shared in our church cookbook. I eliminated canned cream soup and made my own to reduce the sodium content. The prep time can be greatly reduced if you already have some leftover chicken on hand or use canned white meat chicken. You could add vegetables to it but I prefer my vegetables separate.  It is great served with some cooked apples and creamy spinach or green beans and carrots.

Nutrition Info: (per serving) 263 calories, 11.9 grams total fat, 5.5 grams saturated fat, 480 mg sodium, 355 mg potassium, 14 grams total carbohydrates, 1.5 grams sugar and 23.6 grams protein.

Allergen Info: Contains wheat and milk

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  • Prep Time: 1h
  • Cook Time: 30m
  • Total Time: 1h 30m
  • Serves: 8
  • Yield: About a 4 inch square serving
  • Category:


  • 12 oz chicken, cooked
  • 1 c chicken broth, low sodium

Cream Sauce Ingredients

  • 2 tbsp. butter
  • 2 tbsp. flour, all purpose
  • 1 c milk, 2%
  • 1/2 c Shitake mushrooms, sliced (optional)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Batter Topping Ingredients

  • 4 tbsp. butter
  • 1 c flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 c milk, 2%


  1. Preheat oven to 425 degrees. Cook chicken and remove skin. Shred chicken with fingers and place in a glass baking dish. Pour chicken broth over chicken. Set aside.
  2. Make cream sauce by melting butter in saucepan over low-medium heat. Add flour and whisk until smooth. Add milk and whisk together. Bring to a boil and stir continuously. Turn heat to low and simmer for 3 minutes. Add salt and pepper and whisk together. Add canned mushrooms if desired. Pour cream sauce over chicken.
  3. Prepare batter for topping by combining all dry ingredients (flour, baking powder, salt, and pepper) together. Melt butter. Stir butter and milk into dry ingredients and mix until smooth. Add more liquid if needed to make a relatively thin batter. Pour batter over chicken and sauce mixture. Bake in a 425 degree oven for 30 minutes or until crust is golden brown. Serve hot.

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