Tomato, Basil Chicken Pie

My mother is a garden planting, early rising, cook it from scratch, queen of the kitchen. Growing up we had home made cookies in our lunch bags (That she rose extra early to make before school) a breakfast spread that would do June Clever proud, and hearty, rich dinners that would easily fill all five of my strapping brothers and my two sisters and me. And on Sunday, after going to church and coming home to the smell of a roast in the oven, she would more often than not make a special dessert, from scratch--usually paired with ice cream, just because she loved us so much.


So when I got married my husband just assumed the old adage "Like mother like daughter" would surely apply. SO NOT TRUE. I mean, seriously, my mother cooked, why would I need to?


But in the ten plus years that we have been married I have acquired a few cooking skills and actually enjoy being in my kitchen (and I will enjoy it more once it gets remodeled!)

A couple years ago I started planting my own little herb garden. It makes me feel like a real cook when I use fresh herbs in the kitchen. And my favorite herb is probably basil. So I am always looking for recipes that use basil. This week I found a keeper. And as a bonus, my family likes it too! So I am going to share. . .because I'm nice like that.



Ingredients:



1 large chicken breast, cooked and chopped
2 large tomatoes, chopped
10 fresh basil leaves, chopped
1/4 cup finely chopped green onion
1/2 cup grated sharp cheddar
1/2 cup grated mozzarella
1/2 cup mayo
1/2 cup sour cream
salt and pepper
1 double crust 9" deep dish pie shell


Lightly sprinkle tomatoes with salt and place in a colander to drain for at least 15 minutes. This will keep the pie from getting soggy.

Combine grated cheese, mayo and sour cream.


Place chicken in the bottom of the pie crust.


Mix tomatoes, basil and onion and spread over chicken. Spread cheese mixture on top. Cover with top crust and puncture with a fork. Bake for 40 - 45 minutes at 350 or until lightly browned. You can also cook it without the top crust and just let the cheese get all brown and bubbly.

Let stand 15-20 minutes before serving. May also be served at room temperature.


I didn't say it was particularly healthy! But it is very yummy. My picture does not do it justice. I clearly should have taken more time to make it ready for it's photo shoot. Oh well, next time.