"Someone's in the Kitchen with . . . "

Greetings -

It was a bit of a melancholy weekend.  Today would have been my Mom's birthday.  It's the first one since she passed away last year.  So I decided to spend a goodly part of my Saturday cooking her favourite Chicken Pie recipe.  Now - I've updated this a bit - I have NO memory of mom slow-cooking mushrooms for almost an hour . . . lol . . .but, even with my personal changes - it COMPLETELY reminds me of her.

So Happy Birthday Mom!  I made dinner for you.



1)  2 or 3 large boneless/skinless chicken breasts.
2)  two large onions.
3)  5 stalks of celery
4)  2 to 3 large carrots
5)  2 cups of fresh sliced mushrooms
6)  1 can of fresh corn
7)  3/4 cup of milk (or half and half)
8)  Bisquick


Step one.
Prepare Boneless/Skinless Chicken Breasts

In a large stock pot, bring 8 cups of water to a boil.  Add 2 to 3 large skinless/boneless chicken breasts, a large onion (rough chopped), 2 to 3 large carrots (rough chopped), 5 stalks of celery (rough chopped), and two bay leaves.  Reduce heat, cover, and cook for approximately an hour.  Salt generously.  Place large colander inside larger bowl - pour the contents into the colander.  Remove colander to separate chicken (along with onions, celery, and carrots) from stock.  Dice chicken and set the bowl of stock aside.

Step two.
Prepare Contents

1.  Prepare mushrooms.  In a large pan, melt a large pat of butter and add mushrooms.  Stir to coat.  Reduce heat to extremely low and cover.  Cook for 30 to 45 minutes - stirring occasionally. 

2.  Add onions.  In the same pan - raise heat to medium.  Add additional butter and stir in one rough chopped onion.  Stir to coat.  Reduce heat again to extremely low and cook the onions and mushrooms for an additional 15 to 20 minutes.

3.  Add flour.  In the same pan - raise heat again to medium and add another pat of butter.  Add 3/4 cup of all-purpose flour and stir until mushrooms and onions are completely coated.

4.  Add milk (or half and half) and chicken stock.  Reduce heat to medium/low, cover and allow to simmer for 10 minutes stirring occasional.  Add seasoning to taste.  Oregano.  Salt.  Pepper.

5.  Add final contents.  Into the thickened sauce, add the diced chicken and one small can of corn.

6.  Prepare crust.  Prepare Bisquick batter (starting with about 2 cups of Bisquick) following directions on the box for "Drop Biscuits".  I like to keep this mixture a bit on the dry side.

In a large baking dish, pour the contents of the pie and then spoon on the Bisquick batter to cover the entire surface.  Place in a 250 degree oven for approximately 20 minutes - or until crust is golden brown.




Scot, this looks wonderful! My condolences on the loss of your mother. This recipe and post is a beautiful tribute to her.
Merlin said…
You can rest assured you got a smile from above!! franki
Karena said…
Scot I have no doubt that your lovely Mother is looking down on you and is of course so very proud!

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tammy j said…
i recently made a comment on one of your beautiful posts...
"your mom and i are so proud of you!" not knowing of your loss.
and now...
my heart to yours.
and she is still and always was i'm sure... so proud of you.
love to you darling boy. xo
Unknown said…
This looks like a great winter "comfort" food! Simple but delicious.
toocolorcrazy said…
So sweet and my oh my that looks yummy! Thanks for sharing. Happy Holidays!
Kim S said…
I was looking for dinner inspiration the day you posted this so of course this was the dish we made. "We" because I went to help a neighbor midway through so my husband basically made your mom's dish. It was delicious and cozy. Recipes are such a wonderful way to remember people! It's a great idea to get the recipe out in print so it and the feelings evoked can live on. My condolences in the loss of your mother. Wishing you beautiful memories and inspiration this Christmas. ~Kim

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