This is one of those chicken recipes that has very simple ingredients, is easy to make, and oh so delicious. Perfect for the picky eater. There’s no veggies… just chicken. Layering the crust into the pie is a little different and what holds the pie together. This will quickly become a family favorite. It’s also a great way to use leftover baked chicken!
We did a simple basket weave for the second layer of pie crust to make the chicken pie look pretty. You could easily just lay the strips down too. This is one of our favorite chicken pies. When my son would come home from a tour of duty as a Marine, this is the one thing he requested to eat every time.
- 1 whole chicken or 3 large boneless breast
- 10.5 oz. can cream of chicken soup
- 1 1/2 cans chicken broth (use the chicken soup can to measure the broth…I used the water I cooked the chicken in for mine)
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- 2 frozen 9″ pie crust, thawed and cut into 1″ strips
- 2 T. butter
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