Trisha Yearwood’s Chicken Pie

This is one of the easiest dinners I’ve made in a long time–and you know how I like easy!  I made a few additions, as the recipe is rather lacking in ingredients, but it’s still the same basic idea.  You may add what you like as well and create comfort food at its finest…

Chicken Pie


3 cups cooked, shredded or diced chicken
1 cup chicken broth
1 10 ounce can cream of chicken soup
1 cup frozen corn
1 cup self-rising flour*
1/2 teaspoon pepper
1/2 stick butter-melted
1 cup buttermilk, well shaken
1 cup cheddar cheese-shredded


Preheat oven to 425 degrees.  Put the chicken in a 2-quart casserole dish.  Combine the broth and soup in a medium saucepan and bring the mixture to a boil.  Pour the broth mixture over the chicken and stir in the corn.  In a seperate medium bowl, mix the flour with the pepper.  Stir in themelted butter and the buttermilk, then the cheese.  Pour this mixture over the casserole and smooth the top; do not stir.  Bake the casserole for 45 minutes, or until the crust is brown and the filling beneath is hot and bubbly.  I put the casserole dish on a cookie sheet so it didn’t dribble all over the oven.

*If you don’t have self-rising flour, you may substitute 1 cup flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

Thank you Miss Trisha!

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5 Responses to “Trisha Yearwood’s Chicken Pie”

  1. 1
    Candi — October 19, 2010 @ 1:33 pm

    Sounds so good! My mom has her cookbook and loves it!

  2. 2
    Clements Family — October 19, 2010 @ 2:02 pm

    Great comfort food. It looks so good!

  3. 3
    ☺lani☺ — October 20, 2010 @ 3:54 pm

    Hmmm, yum! Happy Mid-week!

  4. 4
    bellini valli — October 21, 2010 @ 5:18 pm

    This reminds me of my teenage years when Chicken Pot Pie was always on the menu and my plate.Love the cheesy biscuit dough topping.

  5. 5
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