Chicken Pie Casserole

By suekendrick

This chicken pie is actually upside down....The crust is on the bottom!

Ingredients

• CRUST:
• 1/2 cup butter, soft but not melted
• 1 cup sour cream
• 1 egg
• 1 cup flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. sage
• 3/4 cup cheddar cheese, shredded
• FILLING:
• 1/2 cup grated carrots
• 1/2 cup onion, finely chopped
• 1/2 celery, finely chopped
• 1/2 green pepper, finely chopped
• 1 Tb. butter, melted
• 2 cups chicken, cooked and cut into small chunks
• 2 cans cream of chicken soup
• 1 cup cheddar cheese, shredded

Preparation

Step 1

Start with the CRUST. Mix together all the crust ingredients in the order given. This will be very thick...like a pie dough. Press into the bottom of a 9 x 13 inch pan. Set aside.
For the FILLING combine all the chopped vegetables in a medium size sauce pan and add just enough water to cover the top of the vegetables. Over high heat, bring to a boil and let it boil until the vegetables are tender. In a separate bowl combine the cream of chicken soup, melted butter and chicken. Mix well, then dump the vegetable mixture into the chicken mixture. Mix to combine all the ingredients together. Pour this over the crust and spread it around till it's even. Bake in a 350 degree oven for 30-35 minutes. Top with the 1 cup of shredded cheese and put back in oven just until the cheese is melted.