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Rheta's Chicken / Turkey Pie

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“This recipe was given to me by a coworker over twenty years ago. It quickly became a family favorite. The card was misplaced when we moved and I was upset. DH just found the card yesterday in a folder and I am thrilled to share it with you. This is one of the few "cream of" recipes we enjoy, although I prefer making my own soup (Cream of Carrot Soup works well). The hard-boiled eggs really make this special. Adding a can of your favorite veggie, drained, makes this a one dish meal. Thanks Rheta, I hope your life has been wonderful.”
READY IN:
1hr
SERVES:
6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 2 -3 cups cooked chicken (shredded or chopped) or 2 -3 cups cooked turkey (shredded or chopped)
  • 4 hard-boiled eggs, sliced
  • 1 12 cups chicken broth
  • 1 (10 3/4 ounce) can cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (14 ounce) can mixed vegetables (optional)
  • 8 ounces margarine (1 stick)
  • 1 cup self-rising flour
  • 1 cup milk
  • salt and black pepper, to taste

Directions

  1. Preheat oven to 375º F.
  2. Place chicken in a 2 1/2 quart casserole dish.
  3. Place sliced hard boiled eggs on the chicken.
  4. In a mixing bowl, mix chicken broth and soup.
  5. Mix in mixed vegetables, if using.
  6. Pour mixture over chicken.
  7. Melt margarine.
  8. In a mixing bowl, mix flour & milk together.
  9. Add melted margarine and mix this batter until smooth.
  10. Pour batter over chicken.
  11. Bake about 40 minutes until batter forms a brown crust.

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