I was home last week as my office (our local school system) was shut down for Spring Break. It was a marvelous week. I am fully convinced (as if there were any doubt) that I am going to be a fan of retirement. I worked harder than ever in my gardens, but it was great. I spent one day visiting two different women in very different seasons of life. One is a brand new mother with a 1 month old son, the other is a beautiful wife and grandmother who recently had surgery. I loved visiting with them and also shared a pound cake with them. The Retirement Countdown is officially at 40 DAYS! FORTY! FOUR-OH! FOR-TY! The slower pace will be so welcomed. Was I busy? Absolutely! But I set my own pace – therein is the JOY!
Today I am sharing this wonderful chicken pie recipe again. I’ve made it twice recently and it is a keeper. It makes such a nice meal and the crust on top rises up in perfection. This recipe is one that I had published in a Gooseberry Patch cookbook several years ago, entitled Slow Cookers, Casseroles & Skillets I also made it for another friend who recently had some surgery and she and her husband both said it was pure comfort food. I like that.
I also like that it is simply a chicken pie with simple vegetables. You may keep it plain or add peas/carrots or even a can (drained) of mixed veggies. I like to have a big salad as a side dish, or sometimes another hearty vegetable like black-eyed peas or corn on the cob.
Pick up a rotisserie chicken from your local deli grocery store and you’re halfway through with the preparation!
Ingredients:
1 rotisserie chicken, meat pulled from bone, cut into bite-sized pieces
1 can of drained peas/carrots or mixed vegetables
1 can cream of chicken soup (10 3/4 oz size can)
2 cups of chicken broth
2 tablespoons of cornstarch
1 1/2 cups of White Lily self-rising flour (White Lily always!)
1 cup of buttermilk (maybe a splash more if it seems too thick)
1 stick of melted butter
- Preheat oven to 400 degrees.
- Lightly spray a 9 x 13 casserole or a large round casserole dish with non-stick spray.
- Spread cut up chicken over the bottom of your casserole dish. (Lightly salt/pepper the chicken.)
- Evenly spread the can of drained vegetables over the chicken.
- Whisk together until smooth the cream of chicken soup, broth, and cornstarch and pour this over the chicken.
- Now whisk the flour, buttermilk and melted butter together and pour/spread evenly over the soup/broth mix. Whisk out the lumps!
- Bake uncovered at 400 degrees for 45 minutes or until golden brown.
- Serve with a side of your favorite vegetable or a big green salad!
This recipe is simple comfort food. Love your family, make a chicken pie tonight. Sit around the table and linger for a while in conversation. These are the best times.
~Gran Jan
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