Trisha Yearwood's Chicken Pie

Trisha Yearwood's Chicken Pie

Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
soup, cream of chicken, canned, condensed
wheat flour, white, all-purpose, unenriched
spices, pepper, black
butter, without salt
milk, buttermilk, fluid, cultured, lowfat

Directions:
Start with cooked, shredded chicken.
You can either boil and shred it yourself or use canned chicken.
I always have canned chicken on hand so that this recipe can be made on a whim.
Preheat the oven to 425 degrees F.
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.
Make sure the butter is melted and buttermilk well shaken before continuing.
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 until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.