The frigid temperatures have me thinking about a favorite homey comfort food not only at my house, but all across America – chicken pie. Like many casseroles and one-dish meals, chicken pies are likely the tasty result of thrifty cooks stretching one chicken or hen to feed a big family. As a result, there are many versions.
In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “Chicken and Pastry,” are the savory versions of a fruit pie or cobbler, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only. No matter what you call it, a one-dish meal like chicken pot pie is perfect for today’s busy families, especially during cold winter months.
Baking a chicken pie made from scratch is a labor of love, but worth every minute of it when you have the time. When you need something quicker, there are many options for using convenient ingredients like good precooked chicken as well as canned and frozen vegetables and sauces.
Easy Pickin’ Chicken Pie is quick and easy to put together. This ever-popular recipe takes advantage of precooked chicken, frozen mixed vegetables and the secret to a lot of great Southern casseroles – condensed soup. The pour batter crust has just three ingredients, but bakes up crisp, buttery and delicious.
Sunday Chicken and Biscuit Pot Pie uses cooked chicken, but fresh vegetables and homemade sauce give it a rich, full flavor. Topped with biscuits and baked in a cast iron skillet, how could it get much better than that on a cold winter night?
How do you prepare your chicken pie? I would love to hear if you make it from scratch or use convenient ingredients from your local grocery store.