3 cups shredded, cooked chicken
2 cups chicken broth
1 can (10 oz) condensed cream of chicken soup
1 cup self-rising cake flour
1/2 teaspoon freshly ground pepper
1 cup buttermilk, well shaken
1/2 cup unsalted butter melted
In a 2 quart casserole, evenly spread out chicken.
In a medium saucepan, whisk together broth and soup, bring to a boil over medium heat. Pour over chicken.
In a medium bowl, combine flour and pepper, stir in buttermilk and butter. Pour over chicken (do not stir). Smooth top.
Bake pie, uncovered, until browned and bubbly, about 45 minutes.
When I made it, I used regular self-rising flour instead of cake flour, and regular milk instead of buttermilk, and only 1/4 cup of butter, and I added a can of Veg-All because I've never heard of chicken pie without vegetables.