Birdie’s Best Chicken Pie

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!

4 comments

  1. Debbie says:

    This brings back such good memories. I haven’t made this is such a long time; I must do that soon. I wanted to thank you for participating in Crock Pot Wednesday last week and to let you know that Mister Linky is up and ready for this week. Come join me again.

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