Sheila&#039;s Chicken Pie

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Recipe byHessie

Notes:

When I make this I usually use homemade broth and I use chicken that I cooked to make the broth. I make the broth a day in advance so I can cool and skim the excess fat off the top.
To make is quick and easy just purchase a rotisserie chicken and debone. Try to purchase one that isn't over cooked and at least 4 bones because some of the meat will not be tender enough for the pie. Also purchase the broth.
A really good chicken pie takes time.
This recipe is a little creamier than some other recipes as we like ours soupier. Sometimes I even add more broth.

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Ingredients:

2 1/2 to 3 1/2 pound fryer (cooked, deboned and shredded)
2 cans Cream of Celery soup
2 cups chicken broth
1 1/4 cup self-rising flour
1 1/4 cup buttermilk
1 teaspoon black pepper (we like pepper)
1 teaspoon salt
1 stick melted butter

Cook chicken until tender (pressure cooker speeds time).
Remove meat from bones, reserve broth and shred chicken into small peices.
Place Chicken in a 13x9x2 inch casserole dish.
In a large glass microwaveable measuring cup or bowl, mix together well the cream of celery soup and the reserved broth. Heat through on high about 3 minutes. Pour over the shredded chicken peices.
In another bowl, combine flour, buttermilk, pepper, salt and melted butter. Spoon over the top of chicken and broth.
Bake at 425 dgrees F for 25 to 35 minutes.