Mom's Chicken Pot Pie

• 1 pie shell (pre-made, frozen, or homemade)
• 1 chicken breast (2 if you like a lot of chicken)
• 8 ounces peas
• 12 cup butter
• 1 (10 1/2 ounce) can cream of chicken soup
• 8 ounces sour cream
• 1 cup creole seasoning (more if you like)
• 1 (8 ounce) can chicken broth or 1 bouillon cube
• 14 cup butter
• 8 ounces mild cheddar cheese, shredded
• 16 ounces half-and-half cream (you won't use all of it)
• all-purpose flour

1. Preheat oven to 350F.
2. In pan, melt butter on medium high.
3. When melted, add flour to fully cover all of the butter on the bottom of the pan.
4. Stir with a wisk and lower the temperature to med-low.
5. It should start to have a cookie dough-like consistency.
6. Constantly wisk so that the dough/sauce never browns or burns.
7. Slowly add cream and stir with wisk.
8. Add more and more cream, untill it has a creamy sauce consistency.
9. When creamy, add shredded cheese slowly and wisk.
10. In a seperate pan add the butter and chopped seasoning.
11. Let it cook down into the butter.
12. While waiting, cut up the chicken breasts and cook in a separate pan.
13. In a pot, add can of condensed cream of chicken soup and seasoning mixture.
14. Reduce it to a more liquid form, by adding chicken broth.
15. Add the chicken, peas, and sour cream.
16. Let it cook and simmer, but stirring all the time so the cheese does not burn.
17. Precook the pie shell in a glass pie dish until it is firm - not brown.
18. Pour in the contents of the pan into the warmed pie shell.
19. If using a top, cut around glass pie dish and press with fingers.
20. If not, just place in oven.
21. Cut slits in the top for venting the pie.
22. Cook for 30 minutes or until shell is light brown.

pie shell, chicken, peas, butter, cream of chicken soup, sour cream, creole seasoning, chicken broth, butter, cheddar cheese, cream, flour

Taken from www.food.com/recipe/moms-chicken-pot-pie-316998 (may not work)