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Chicken Pie

Chicken pie with no vegetables, just shredded chicken and an easy buttery crust. This is an old-fashioned chicken pie recipe that's easy to make and tastes great. It's also good for potluck dinner or transporting to someone in need.

DIFFICULTY:
EASY

YIELD:
6 SERVINGS

TIME:
1 HR 15 MINUTES

Closeup spoon full of chicken pie made with no vegetables.

If you've ever been to a church potluck in the South then you've probably seen this chicken pie. It's not chicken pot pie. My Double Crust Chicken Pot Pie is full of vegetables, sherry, cream, and a delicious, flaky crust.

This chicken pie is different...it's simple, quick, easy, and classic comfort food.

Overhead photo showing the ingredients needed to make chicken pie.

You'll need these ingredients

👋 For ingredient amounts and instructions, use the Jump to Recipe button above or scroll down!

  • cooked chicken
  • hard-boiled eggs (optional)
  • cream of celery or chicken soup
  • chicken broth
  • self-rising flour
  • butter
  • buttermilk or whole milk
  • dried thyme
  • salt and pepper

How to make chicken pie

This recipe is so easy that you can make it for a weeknight dinner. It will take about 10 minutes to put together if you use a rotisserie chicken, longer if you cook your own.

  1. Spray baking dish and spread chopped chicken over the bottom of the dish. Add sliced, hard-boiled eggs if using.
  2. Combine cream of celery or chicken soup with broth and seasonings and bring to a boil, then pour over the chicken.
  3. Stir together melted butter, flour, and milk and pour over the top without stirring.
  4. Bake at 350° for one hour.

Quick tips

  • you can use whole milk or buttermilk
  • store leftovers in the refrigerator
  • cover dish tightly with foil or use these containers to freeze for up to 6 months
  • add 2 hard-boiled eggs, sliced if desired
  • make your own cream of chicken soup
Closeup photo of a serving of chicken pie on a white plate.

Why we love this chicken pie recipe

  • easy enough for weeknight
  • kids love it because there are no vegetables
  • make ahead and freezer friendly

Serve your chicken pie with a green salad or some green beans or butter beans and you're good to go. Enjoy!

Helpful tools

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  • Baking sheet - I used to make this old-fashioned meatloaf in a loaf pan, but several years ago I switched to a heavy-duty baking sheet. The meatloaf is less greasy and the sides get a little crispy, which we love.
  • Large mixing bowl - I always use my big stainless mixing bowl when making meatloaf so I have plenty of room to get everything well blended.

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Chicken pie with no vegetables, just shredded chicken and a buttery crust. This is an old-fashioned chicken pie recipe that's easy to make and tastes great. It's also good for potluck dinner or transporting to someone in need.

Chicken Pie

A classic Southern pie filled with chicken and a buttery crust. It's quick and easy comfort food.
4.67 from 9 votes
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Course: Casseroles
Cuisine: American
Keyword: chicken pie makes own crust, easy chicken pie, southern chicken pie
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 949kcal
Author: Lucy Brewer

Ingredients

  • 3-4 cups chopped cooked chicken
  • 2 hard-boiled eggs, peeled and sliced (optional)
  • 1 can cream of celery or cream of chicken soup
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 stick unsalted butter, melted
  • 1 cup whole milk or buttermilk
  • 1 cup self-rising flour

Instructions

  • Preheat oven to 350. Lightly grease a 9 x 13-inch casserole dish. Spread chicken pieces over bottom of casserole. Add sliced hard-boiled egg over the chicken if using.
  • Combine cream of celery or chicken soup, broth, thyme, salt and pepper in a saucepan and heat to a boil then pour over chicken.
  • Combine melted butter, milk, and flour and pour over chicken mixture. Do not stir.
  • Bake at 350 for one hour until top is golden brown.

Notes

  • Use cream of celery or cream of chicken soup.
  • Use whole milk or buttermilk.

Nutrition

Serving: 1.5 cups | Calories: 949kcal | Carbohydrates: 26g | Protein: 75g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 31g | Cholesterol: 370mg | Sodium: 1383mg | Fiber: 1g | Sugar: 6g

UPDATE NOTES: This post was originally published October 23, 2014, and on March 18, 2022, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

Recipe Rating




carol

Saturday 18th of September 2021

This is how my aunt taught me to make chicken pot pie! Best recipe ever.

Lucy Brewer

Friday 8th of October 2021

Thank you! So glad you enjoyed this recipe.

Karen Blodgett

Monday 8th of March 2021

Well,I made the recipe again. It tasted delicious, and my husband loved it, but it DID NOT look like the posted picture. The top crust was kind of in spots over the filling, definitely not the nice crust as seen in the picture. We certainly enjoyed eating it (I added peas), and it won't go to waste.

Lucy Brewer

Tuesday 16th of March 2021

So glad you tried again!

Cynthia

Wednesday 12th of February 2020

Would this be good if I were to add frozen peas & carrots?

Lucy Brewer

Wednesday 19th of February 2020

Sure! My mother does this all the time!

Ramona

Thursday 30th of October 2014

OMG.....WUMAN, this is the feast of good ol southern folks !!!!

Ramona from Mississippi