Friday, October 28, 2011

Chicken Pan Pie

When we were stationed in Okinawa, Japan, my family would invite another family or two over for potluck meals. We would each cook our favorite meal then bring it and the recipe to share. That's how I received this one...and it's been a family favorite ever since!

As soon as the weather begins to cool, this dish is one of the first that my family asks for!

 Chicken Pan Pie
Serves 6 - 8

4 cups cooked chicken (I boiled and deboned 6 thighs)
1 (10 3/4 oz) can cream chicken
1 (10 3/4 oz) can cream celery
1 can sliced carrots, drained
1 can baby peas (LeSeur),  drained
2 cups cooked potatoes, cubed (3 large)

Mix together in a large bowl and until the soups are combined with other ingredients.

Pour in to 9 x 13" baking dish, 
with sides of dish sprayed with non-stick spray.
Sprinkle with Season Salt. (we like a lot!)

To make dough:
Mix together 1 1/2 cup self-rising flour
1 1/2 stick margarine/butter, melted
 and 1 1/2 cups buttermilk
until a soft dough forms.

 Spread over top of soup/vegie/chicken mixture. 

Bake at 350* for approx 45 min. to 1 hour, 
or until sides are bubbly and top is golden brown. 

Just look at all those vegies and that thick crust! 

A One Pot Meal at it's finest!


  1. That looks so good. I wish I could smell it from here!

  2. I do mine this away except I use a deep dish pie crust :)
    I think next week for the menu i will try it this away :) Thanks.

  3. I love a one pot meal, this looks delish, will be making soon! And I was born in Okinawa 45 years ago! Guessing you were air force also?

  4. Yes Joan! We were Air Force! I love to find others that have lived in Okinawa. We loved it over there!


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