Vegetable Chicken Pie Recipe

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This delicious dish is a longtime favorite that's just right for two.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 2 servings


  • 1 cup cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup frozen peas and carrot mix
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 3 tablespoons chicken broth
  • 2 tablespoons butter, melted
  • 1/3 cup self-rising flour
  • 1/3 cup buttermilk
  • 1/4 cup butter, softened
  • 1/8 teaspoon pepper
  • Refrigerated butter-flavored spray
  • Paprika

Nutritional Facts

1 serving (1 piece) equals 661 calories, 46 g fat (25 g saturated fat), 162 mg cholesterol, 1912 mg sodium, 36 g carbohydrate, 3 g fiber, 28 g protein.


  1. In a bowl, combine the first seven ingredients. Transfer into two greased 12-oz. baking dishes. For topping, in a bowl, combine the flour, buttermilk, butter and pepper (batter will be thin). Spoon evenly over each dish; spread to cover top. Spritz each casserole with butter-flavored spray; sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is firm. Yield: 2 servings.
Editor's Note: As a substitute for 1/3 cup self-rising flour, place 1/2 teaspoon baking powder and 1/8 teaspoon salt in a 1/3 cup measuring cup. Add all-purpose flour to measure 1/3 cup.
Originally published as Vegetable Chicken Pie in Cooking for One or Two Cookbook 2003, p166

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Reviewed Sep. 1, 2011

"Not a very healthy meal, considering the sodium content for 1 serving is practically your limit for the day!!"

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