Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 6
This chicken pie is truly a magic pie! Layer everything in a baking pan (DO NOT STIR) and bake until the top is brown and the pie formed a creamy gravy. This pie does not require hard work except for the stirring part, and this simple recipe guarantees one of the best-tasting pies in town! Give this magic chicken pie a try very soon and enjoy a delicious dinner that your whole family will surely enjoy!
Ingredients
2 cooked boneless skinless chicken breasts, shredded
4 tablespoons butter
1 c. shredded cheddar cheese
1/4 c. onion chopped
2 c. fresh or frozen vegetables your choice
2 c. baking mix like Bisquick
1 1/2 c. rich chicken stock
1 1/2 c. milk
10.75 ounces can cream of chicken soup
2 chicken stock cubes
How to make Magic Chicken Pie
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In chunks, slice the butter and place the pieces in the bottom of a 9 x 13-inch baking pan. Pop the baking pan in the oven until melted.
Step 3: Combine the milk with the baking mix in a large bowl and set it aside.
Step 4: In the liquid chicken stock, dissolve the stock cubes. In a bowl, place the soup and slowly stir in the stock mixture to keep the mixture smooth, then set aside.
Step 5: To assemble the casserole, start by distributing the shredded chicken on top of the butter. Top with the veggies, then onion followed by the cheese. On top of everything, pour the baking mix batter, then the soup/stock mixture. DO NOT STIR.
Step 6: Place the pan in the preheated oven and bake the chicken pie for about 45 to 50 minutes or until the top starts to brown. When done, remove from the oven and allow the pie to stand for at least 10 minutes.
Step 7: Serve and enjoy!
Nutrition Facts:
Serving: 1person | Calories: 507kcal | Carbohydrates: 43g | Protein: 23g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 1554mg | Potassium: 530mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3708IU | Vitamin C: 7mg | Calcium: 307mg | Iron: 3mg
Ingredients
- 2 cooked boneless skinless chicken breasts, shredded
- 4 tablespoons butter
- 1 c. shredded cheddar cheese
- 1/4 c. onion chopped
- 2 c. fresh or frozen vegetables your choice
- 2 c. baking mix like Bisquick
- 1 1/2 c. rich chicken stock
- 1 1/2 c. milk
- 10.75 ounces can cream of chicken soup
- 2 chicken stock cubes
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In chunks, slice the butter and place the pieces in the bottom of a 9 x 13-inch baking pan. Pop the baking pan in the oven until melted.
Step 3: Combine the milk with the baking mix in a large bowl and set it aside.
Step 4: In the liquid chicken stock, dissolve the stock cubes. In a bowl, place the soup and slowly stir in the stock mixture to keep the mixture smooth, then set aside.
Step 5: To assemble the casserole, start by distributing the shredded chicken on top of the butter. Top with the veggies, then onion followed by the cheese. On top of everything, pour the baking mix batter, then the soup/stock mixture. DO NOT STIR.
Step 6: Place the pan in the preheated oven and bake the chicken pie for about 45 to 50 minutes or until the top starts to brown. When done, remove from the oven and allow the pie to stand for at least 10 minutes.
Step 7: Serve and enjoy!
