New England Chicken Pot Pie

• 1 1/4 lbs boneless chicken breasts
• 4 cups chicken broth
• 12 white pearl onions
• 1 1/2 cups potatoes, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1 cup diced carrot
• 1 tablespoon butter
• 5 tablespoons flour
• 1/2 cup light cream
• 1 dash cracked pepper
• 1/2 teaspoon tarragon
• 1/2 teaspoon salt
• 1 premade pie crust

1. Boil chicken for 20-25 minutes until cooked through. Let cool. cut into chunks and set aside.
2. Preheat oven to 400u0b0F.
3. Pour broth into a large stock pot and bring to simmer. Add spices (tarragon, pepper, salt).
4. Add onions and celery and simmer for 5 minutes.
5. Add potatoes and carrots. Simmer 10 minutes.
6. Drain veggies and save broth. Put broth into separate pot and bring to simmer.
7. Add butter and flour, whisking until it starts to thicken. Add cream and bring to boil.
8. Place chicken chunks and peas on the bottom of a 2 1/2 quart casserole dish. Cover with the rest of the veggie mixture. Pour thickened broth/cream over the top.
9. Top with premade pie crust. Poke holes to avoid spillage.
10. Bake at 400u0b0F for 30-40 minutes.

chicken breasts, chicken broth, white pearl onions, potatoes, celery, frozen peas, carrot, butter, flour, light cream, cracked pepper, tarragon, salt, premade pie crust

Taken from www.food.com/recipe/new-england-chicken-pot-pie-140833 (may not work)