"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.

cheers,
Scot

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Ingredients:
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

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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.

Eat.

Enjoy.