28 Jan, 2014
Savoury “upside down” chicken pot pie recipe
Posted by andrea tomkins in: Recipes and Food
I’ve had this recipe kicking around for years – written longhand on a sheet of paper. So long, in fact, that I decided I needed to get it down in a digital format to avoid catastrophe. And THEN I thought, hey, why not share it here too? There’s no photo, because it doesn’t look pretty and I don’t want to frighten anyone.
This chicken pie is laughably easy to make, and the crust, well, that’s the best part. This is the perfect chicken pot pie recipe for crust-averse folks like myself. There’s no kneading, chilling, rolling, or messing it up. AND, you can put the crust mixture on the bottom of the pie or spread it over top. (Which is my preference by the way.) And although I don’t normally promote recipes that use canned soup, I am making an exception in this case. Another great thing about it is that it helps clear out ye ol’ veggie drawer. Win win!
For the crust, you will need:
1 cup sour cream
1/2 cup butter
1 egg
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried sage
For the filling you will need:
1/2 each of chopped carrots, mushrooms, celery, red pepper, onion (but really, use what you like!)
2 tablespoons butter
2 cups cubed cooked chicken
1 can condensed cream of chicken soup, undiluted
1/2 cup grated cheddar cheese (optional)
Preheat oven to 400F.
First, the crust. In a mixing bowl, combine the sour cream, butter, and egg. Add the flour, baking powder, salt, and sage. Mix well. It will be alarmingly sticky. Do not panic.
Grab an ungreased 10″ pie plate and choose your own adventure. You can spread the crust mixture evenly over the bottom and up the sides of the pie plate OR wait a bit and spread it over the top once your chicken mixture is ready to go.
For the filling, sautée the veggies in butter over medium heat until they’re straddling the border of crisp/tender. Add the cooked chicken and the soup, mix well. If the mixture is a little thick, thin with a bit of water. Spoon it all into the pie plate.
If you’ve opted to leave the crust for the top, add that now. I use a soup spoon and drop it in big gobs over the surface. Do not worry about the wallpaper paste-like texture, we’re not Martha, and we’re ok with that and IT WILL TASTE JUST FINE.
Sprinkle with cheese, if using, and bake for 30-35 minutes until the top is lightly browned. Let stand for 10 minutes before serving.
That’s it!
