Magic Chicken Pie (Easy Layered Chicken Dinner)

Sometimes the simplest meals are the ones which bring us the most comfort, and this Magic Chicken Pie is exactly that kind of recipe. Everything gets layered right into the dish - tender shredded chicken, vegetables, onion, cheese, a quick batter and a savoury soup mixture - and somehow, without stirring a thing, it bakes like magic into a golden, hearty pie that your whole family will fall in love with.

Its easy, satisfying, and wonderfully old-fashioned, the sort of dish you make when you want something delicious without a lot of fun. Whether you're cooking for a family or cutting the recipe in half for a smaller group, this is one of those recipes that always turns out and always gets enjoyed!

 

 

This is a delicious dish that I like to make every now and again. My family always loved it and I confess, so do I. I like to make my own pies and whilst this isn't like your traditional type of pie, it is still very satisfying and quite, quite tasty! 

 It uses a ready made baking mix.  You can of course buy the store bought kind, but I tend to make my own and keep it on hand in the freezer.  (I bring it to room temperature prior to using)  I have added a link to my recipe in the printable recipe and below.

  

It also uses a tin of condensed cream soup. You can also make that from scratch if it bothers you to use a tin, but as for me, I am not really bothered. The soup makes a delicious gravy for this and I like it.  I'm not a tinned soup snob like some people are.  It was something that I had as a child and it has never killed me yet!

In fact, I would go so far as to say that I love some tinned soups better than homemade . . .  specifically Heinz Tomato Soup. To me that tastes of comfort and home and my childhood and there just is no substitute for that!

This chicken pie is so much easier than a conventional chicken pie.  The ingredients are simply layered in a buttered casserole dish and baked. Just layer everything and then pop the casserole into the oven.  About three quarters of an hour later . . .  presto chango, just like magic you got a delicious chicken pie!

All you need on the side of this is a salad or some coleslaw. Nobody will be complaining. I guarantee!

 

💛INGREDIENTS NEEDED TO MAKE MAGIC CHICKEN PIE💛

There is nothing complicated about this dish. 

• 4 TBS butter
• 2 cooked boneless, skinless chicken breasts, shredded
• 2 cups fresh or frozen vegetables
• 1 small onion, peeled and chopped
• 120g grated strong cheddar cheese (1 cup)
• 260g of baking mix (2 cups, like Bisquik, you can also make your own from scratch, my recipe is here.)
• 355ml milk (1 1/2 cups)
• 355ml hot chicken stock (1 1/2 cups)
• 2 chicken stock cubes
• 1 (295g) tin condensed cream of chicken soup (10.75 ounces)

 

💛INGREDIENTS NOTES💛 

Butter

Melted right in the baking dish - this becomes the rich, flavorful base of the pie.

Cooked, Shredded Chicken

The first layer of the dish. I used boneless, skinless chicken breasts, poached and then shredded evenly over the melted butter

Fresh or Frozen Vegetables

I like a frozen country-style mix with peas, carrots, broccoli and cauliflower. Fresh veggies work as well if you have the time to prepare and cook them to crispy tender from scratch.

Onion

A small chopped onion adds savoury depth and sweetness. It is scattered over the vegetables before the cheese.

Strong Cheddar Cheese

A generous layer of grated cheddar gives the pie richness and helps everything to meld together beautifully.

Baking Mix (store-bought or homemade)

Essential for the "magic" batter layer. I usually use a mix that I make myself and keep in the freezer for convenience.

Milk

Whisked with the baking mix to create the pourable batter that forms the pie's soft, golden top.

Chicken Stock + Stock Cubes

Mixed with the condensed soup to create a savoury  gravy. You can adjust the cubes depending on how strong your stock is.

Condensed Cream of Chicken Soup

This makes the gravy rich and comforting. I am not a tinned soup snob. I know some people abhor the use of it. If you are one of those you can simply make a 2-cup size cream sauce.

 

💛HOW TO MAKE MAGIC CHICKEN PIE 💛

This is really a simple and easy make. Just follow the instructions to the letter and you will have great results.

1. Preheat the oven to 350*F/180*C/gas mark 4. Cut the butter into chunks and place it in the bottom of a 9 by 13 inch baking dish. Place in the oven to melt the butter. Remove when the butter is melted. (This saves a step and a dish. No need to melt the butter separately. You can kill two birds with one stone and the butter is ready and melted in the dish in order for you to proceed.)
2. Whisk together the milk and baking mix. Set aside. (Try to make it as smooth as you can.)
3. Whisk together the chicken stock and stock cubes. Gradually mix this into the chicken soup in a bowl, until smooth. Set aside. (Do it gradually so that everything mixes in well together.)
4. Place the shredded chicken evenly over the melted butter in the baking dish. Top evenly with the vegetables. Scatter the onion over top of the veggies. (You could also use a can of chicken if you wanted to or even some rotisserie chicken. Make sure you get the veggies and onion as evenly scattered as you can so that everyone gets some in their serving.)
5. Sprinkle the cheese evenly over top of the onion. Pour the baking mix batter over top of this and then finally pour the soup stock mix over all. (DO NOT STIR ANYTHING TOGETHER)
6. Place in the preheated oven and bake for 45 to 50 minutes, or until the top is becoming golden brown. (It should be set and not liquid.)
7. Remove from the oven and allow to stand for 10 minutes prior to serving. (This makes it easier to cut into squares.)

This is really nice with a salad or some coleslaw on the side.

 

💛HINTS AND TIPS FOR SUCCESS💛

Melt the butter right in the baking dish

Pop the dish into the oven while it preheats so that the butter melts evenly across the bottom. This helps create that lovely bolden base.

Don't mix the layers - that's the magic!

The ingredients must be layered, not stirred. This is what gives the pie it's unique texture and "presto chango" magic.

Use frozen or fresh vegetables

Frozen vegetables can go in straight from the freezer, making prep quicker. Fresh works too if you have time. Use vegetables you know that you and your family will enjoy.

Adjust stock cubes based on the strength of your broth

If your chicken stock is mild (like my poaching stock) add the cubes. If your stock is strong, you may need only one or even none. Use your discretion.

Homemade baking mix gives great results

Store-bought works fine, but my homemade mix (made and kept in the freezer) gives an excellent flavor and texture. Bring to room temperature prior to using.

Cut the recipe in half for smaller households

This recipe halves perfectly - ideal for two people, with just enough leftovers for the next day.

Let it rest before serving

A 10-minute rest helps the pie to set up perfectly and makes cutting it into squares easier.

Serve with a simple salad

The pie is hearty, so a fresh salad on the side balances the meal out beautifully.

 

💛FREQUENTLY ASKED QUESTIONS💛

CAN I USE STORE-BOUGHT BAKING MIX INSTEAD OF HOMEMADE?

Yes, the recipe works perfectly with a store bought mix, although in all honesty I prefer to make my own. I make it and keep it in the freezer for convenience.

DO I NEED TO THAW THE FROZEN VEGGIES FIRST?

Not at all. You can add them straight from frozen. You can also use vegetables that you have cooked yourself.

CAN I CUT THIS RECIPE IN HALF?

Absolutely. I do this fairly often myself as I am just a single person and can't eat a whole large casserole.

WHY DO YOU NEED STOCK CUBES?

If your stock already has a hearty flavor, you don't, but I used the liquid from poaching my chicken breasts and the flavor of it is greatly enhanced by using a couple of stock cubes. In short, it depends on the flavor of your stock.

CAN I SUBSTITUTE BREAD CRUMBS FOR THE BAKING-MIX BATTER?

NO! They are not the same thing and you will not get the same results. The baking mix is essential for this recipe to work.

DO I NEED TO STIR THE LAYERS TOGETHER?

NO, it is essential that you do not. Everything is simply layered and baked. That's part of the magic.

WHAT VEGETABLES WORK BEST?

I like to use a country style mix with peas, carrots, broccoli and cauliflower, but any vegetable mix you enjoy works fine.

 

💛A FEW MORE DELICIOUS WAYS TO USE BAKING MIX💛

Once you have a baking mix in the cupboard, you will want to use it in as many ways that you can. Here are a few more recipes that you can use it in.

IMPOSSIBLY EASY MAC AND CHEESE PIE - Pure comfort. A creamy, quiche-like bake where the macaroni cooks magically right in the dish. Just scatter dry pasta and cheddar across the bottom, pour over a rich egg custard, and bake until it sets into a sliceable, golden, cheesy pie. A cozy twist on mac and cheese. Quick, simple and family friendly.

CINDY'S MEATLOAF - This is my sister's meatloaf recipe and I am sharing her secret for success with the world. It's the best. Simple ingredients mixed together and baked into something incredibly tender, flavorful and comforting. Cindy's secret addition of baking mix gives the loaf a gorgeous texture and savory richness that makes every slice taste like home. With or without the optional sweet glaze, plain with ketchup or tucked into a tasty sandwich the next day, this is a family favorite that always turns out perfect and disappears quickly.

 

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Yield: six servings

Author: Marie Rayner

Magic Chicken Pie

Prep time: 15 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 15 M

A few simple ingredients are layered and then baked and then just like magic, you got a tasty chicken pie to enjoy! This is a real family pleaser! 

Ingredients

• 4 TBS butter
• 2 cooked boneless, skinless chicken breasts, shredded
• 2 cups fresh or frozen vegetables
• 1 small onion, peeled and chopped
• 120g grated strong cheddar cheese (1 cup)
• 260g of baking mix (2 cups, like Biscuick, you can also make your own from scratch, my recipe is here.)
• 355ml milk (1 1/2 cups)
• 355ml hot chicken stock (1 1/2 cups)
• 2 chicken stock cubes
• 1 (295g) tin condensed cream of chicken soup (10.75 ounces)

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Cut the butter into chunks and place it in the bottom of a 9 by 13 inch baking dish. Place in the oven to melt the butter. Remove when the butter is melted.
2. Whisk together the milk and baking mix. Set aside.
3. Whisk together the chicken stock and stock cubes. Gradually mix this into the chicken soup in a bowl, until smooth. Set aside.
4. Place the shredded chicken evenly over the melted butter in the baking dish. Top evenly with the vegetables. Scatter the onion over top of the veggies.
5. Sprinkle the cheese evenly over top of the onion. Pour the baking mix batter over top of this and then finally pour the soup stock mix over all.
6. Place in the preheated oven and bake for 45 to 50 minutes, or until the top is becoming golden brown.
7. Remove from the oven and allow to stand for 10 minutes prior to serving.

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