I made this Chicken Pie one afternoon before my son headed back to college. By the time he was gone there was very little of the casserole left. I served it with a green salad. It was all we needed since the recipe makes a nice cakelike crust.
3 cups cooked chopped chicken
1 (10 ¾ oz.) can mixed vegetables (carrots, peas, potatos),drained
1 (10 ¾ oz.) can cream of chicken soup, undiluted
1 ½ cups chicken broth
2 T. cornstarch
1 ½ cups self-rising flour
1 cup buttermilk
½ cup butter, melted
Place chopped chicken in a lightly greased 12 x 8 inch baking dish. Whisk together soup, drained vegetables, broth, and cornstarch; pour mixture evenly over chicken.
Whisk together flour, buttermilk, and butter; spoon batter evenly over chicken mixture.
Bake at 400 degrees for 40 minutes or until crust is golden brown.