Chicken Pot Pie

• 2 (6 -8 ounce) boneless skinless chicken breasts
• 2 garlic cloves, minced
• 14 cup olive oil
• 1 russet potato, peeled and diced into 1/2 inch pieces (about 1 cup)
• 1 medium white onion (chopped)
• 8 ounces cremini mushrooms, sliced
• 1 cup frozen peas
• 14 cup fresh parsley, chopped fine
• 12 cup butter
• 12 cup flour
• 1 pie crust
• 1 cup heavy cream
• 2 cups chicken broth
• salt & pepper

1. Pat chicken dry and season with salt & pepper on all sides.
2. Heat oil in frying pan over medium heat and add the chicken.
3. Fry for 6 minutes.
4. Turn chicken over and cook until juices run clear when pierced with a knife about 2-6 minutes more.
5. Add garlic the last couple of minutes.
6. When cool cube into 1/2 inch pieces.
7. Deglaze the pan with 1/4 cup of the chicken broth.
8. In the same pan, add butter and saute onions, potatos and mushrooms, until the potatos are just tender, about 8-10 minutes.
9. Do not over cook.
10. You want the potatos cooked but not mushy.
11. Add the flour and stir well for one minute.
12. While stirring, slowly add the remaining chicken broth, then the cream, stir until thickened.
13. If it gets too thick add a little more broth.
14. Remove from heat and add peas and parsley, and cubed chicken.
15. Taste, add salt and pepper if needed.
16. Put mixture into a 9 inch pie plate.
17. Top with Pie crust.
18. Cut a shape in center and some small slits around the edges to let steam escape.
19. I like to cut initials, or a little heart in the center :).
20. Bake about 50 minutes, or until the crust is nicely brown and the bubbling.
21. Serve with a nice side salad.
22. Enjoy :).
23. *If you have extra filling left you can freeze it.
24. Later thaw and heat it.
25. then put in in a cooked puffed pastry.

chicken breasts, garlic, olive oil, russet potato, white onion, cremini mushrooms, frozen peas, fresh parsley, butter, flour, crust, heavy cream, chicken broth, salt

Taken from www.food.com/recipe/chicken-pot-pie-271522 (may not work)