Chicken Pie Deluxe
Submitted by torijune
Creamy chicken pie with tender chicken, green peas, and cream of celery soup baked under a buttery Pepperidge Farm stuffing crust. Bubbly and golden in just 35 minutes.
YIELD
6 servingsPREP
20 minCOOK
15 minREADY
35 minSometimes you just need a casserole that hugs you back.
This old-school chicken pie layers a buttery stuffing-crumb crust on the bottom, fills it with chicken and green peas in a creamy celery soup sauce, then tops the whole thing with more of those golden, crunchy crumbs.
It’s the kind of recipe that gets passed around on index cards at church potlucks, and for good reason.
Ready in about 35 minutes from start to finish, this is weeknight comfort food at its most reliable.
Kitchen Tips
- Leftover rotisserie chicken works beautifully here. Pull it apart into big, chunky pieces for the best texture.
- Don’t dilute the cream of celery soup. You want it thick and concentrated so the filling stays creamy, not soupy.
- Press the bottom crumb layer firmly into the casserole dish so it holds together when you scoop.
Ingredients
Directions
Mix crumbs and butter and save ? cup of crumbs for top.
Put butter and crumb mixture in bottom of 2 quart casserole.
Mix remaining ingredients and put on top of crumbs.
Top with remaining crumbs.
Bake at 425? F for 15 to 20 minutes or until bubbly.
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