By Trisha Yearwood
Buttermilk adds tang to this creamy and satisfying comfort food.
Makes 6 servings
Work: 15 minutes
Total: 1 hour
3 cups shredded, cooked chicken
2 cups chicken broth
1 can (10 oz.) condensed cream of chicken soup
1 cup self-rising cake flour
1/2 tsp. freshly ground pepper
1 cup buttermilk, well shaken
1/2 cup unsalted butter, melted
1. Heat oven to 425 degrees F. In a 2-quart casserole, evenly spread out chicken. In a medium saucepan, whisk together broth and soup; bring to a boil over medium heat. Pour over chicken.
2. In a medium bowl, combine flour and pepper; stir in buttermilk and butter. Pour over chicken (do not stir); smooth top.
3. Bake pie, uncovered, until browned and bubbly, about 45 minutes.
Nutrition facts per serving:
24g total fat
12g sat fat