A classic Southern pie filled with chicken and a buttery crust. It's quick and easy comfort food.
Author: Lucy Brewer
4cupschopped cooked chicken
2hard-boiled eggsoptional, peeled and sliced
1cancream of celery soup
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.
Combine cream of celery soup, broth, thyme, salt and pepper in a saucepan and heat to a boil then pour over chicken.
Combine butter, milk, and flour and pour over chicken mixture. Do not stir.
Bake at 350 for one hour until top is golden brown.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.