Chicken Pie

Chicken Pie

2 cups cooked chicken, cut up
1/2 cup celery, chopped
1/2 cup onion, chopped
1 Tbl. olive oil
1 tsp. dried sage
3/4 tsp. dried thyme
1/2 tsp. poultry seasoning
salt & pepper to taste
1 1/4 cups milk
3 eggs
1 cup buttermilk baking mix

Preheat oven to 400 degrees. In a small frying pan sauté celery and onions in olive oil until slightly tender. In a large bowl combine chicken celery & onions, sage, thyme, poultry seasoning, salt and pepper. Mix well. Pour into a 10" pie plate. With an electric mixer beat milk, eggs and baking mix in a bowl until smooth. Pour over chicken mix. Bake 25-30 minutes or until a knife inserted in the center comes out clean. Cool for about 5 minutes before serving.

Changes - add a cup of frozen chopped broccoli or well drained spinach. If the top starts to brown too quickly, lay a piece of foil over the top. Don't seal the edges. This will slow down the browning process.