I am re-posting this family favorite recipe. A good friend just had a baby and I thought I would make 2 one for them and one for my family!!
When I was young we used to go to my Mimi & Pop’s house every Sunday for lunch. Some of my best memories come from those Sundays. One of my favoite things that she made was a chicken pie. I just love that there is something so warm and cozy about it. By roasting the chicken it remains moist and delicious. If you are in a hurry or just want to eliminate a step, pick up a Rotisserie Chicken at your local grocery!!
4 split chicken breast roasted with evoo season with salt, pepper & thyme
roast at 350 for 1hr or until juice runs clear.
4 c chicken broth ~ heated
1 stick of butter, melted
1 lg onion, diced
1/2 c flour
1/4 c cream
2 c carrots, blanched in chicken stock for 2 min, diced
2 c frozen peas
1 tsp thyme
salt & pepper to taste
Melt butter & saute onions apx 10 mins until translucent; gradualy add flour, then chicken stock. Add spices, carrots, peas & chicken. Pour in a greased casserole dish. I use a 9 x 13. It’s best if you let it sit over night, but you can cook it right away. I top mine half way through cooking with the frozen Pillsbury biscuits. YUMMY!! Cook on 350 for apx 1hr, until hot & bubbly. Delish!