Mimi’s Chicken Pie

chix pie

Sundays growing up we used to go to my Mimi & Pop’s for lunch and this is one of my fav recipes. The smell of it alone takes me back to her kitchen, the clear vinyl floor covering, the wooden table my Pop made that is now in my kitchen, food = love.  So from my Mimi to you I share her yummy chicken pie.

Mimi’s Chicken Pie

3 to 4 chicken breast drizzle with olive oil, salt, pepper & thyme roasted at 350 for 35-40 mins; cool and shredded an set aside.

1 stick of butter, melted

1 onion, diced

1/2 cup flour

4 cups chicken broth, warmed

3 carrots, blanched & diced

1 stalk celery, diced

1/2 cup frozen peas

Melt butter, add onions & celery sauté until translucent slowly add flour, it will be very thick. Next, slowly add the warm broth. Toss diced carrots into boiling water for 3 mins. Add remaining veggies, chicken, & spices to broth mix; pour into 9×13 casserole dish. Cool in fridge for a hour or two up to overnight.

Topping

1 stick melted butter

1 cup Bisquick

1 cup milk

melt butter, add bisquick and milk’, pour over top of chicken pie and bake 45 mins at 350.

ENJOY!!

xoxo, Mama Bird

 

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!