Comfort food. That’s all I’ve got to say!
Cooks' Note
If you don’t have self-rising flour, you may substitute 1 cup all-purpose flour, 1 1⁄2 teaspoons baking powder, and 1⁄2 teaspoon salt.
Recipe information
Yield
serves 6
Ingredients
3 cups cooked, shredded chicken
2 cups chicken broth
1 10-ounce can cream of chicken soup
1 cup self-rising flour (see Note)
1/2 teaspoon pepper
1/2 cup (1 stick) butter, melted
1 cup buttermilk, well shaken
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
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.
Step 3
In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. 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.
From Beth
Step 4
This is chicken potpie without the pot! Hold the veggies.
Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.
Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
