Potpie Style Chicken with Mashed Potatoes

• 4 pieces Skinless, Boneless Chicken-breast Halves
• 1- 1/2 pound Baby Red Potatoes, Cut In Half
• 1 Tablespoon Vegetable Oil
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1- 1/2 cup Matchstick-thin Carrotts
• 1- 1/2 cup Chicken Broth
• 13 cups Heavy Cream (Or Fat-free Half-and-half To Reduce Fat Content)
• 1/2 teaspoons Dried Tarragon (crumbled)
• 1 cup Frozen Peas, Thawed
• 1 Tablespoon Butter Or Margarine

1. In a 5 qt.
2. Dutch oven, place potatoes and cover with water.
3. Heat to boiling and then reduce heat to low; cover and simmer for 12 minutes or until potatoes are fork-tender.
4. While potatoes cook, in a nonstick skillet, heat oil.
5. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook for 6 minutes.
6. Turn chicken over, reduce heat to medium; cover and cook for 8 minutes longer or until juices run clear.
7. Transfer chicken to a plate; keep warm.
8. In the same skillet, add carrots, broth, cream and dried tarragon; cover and cook over medium-high heat for 5 minutes or until carrots are tender.
9. Remove from heat and stir in peas.
10. Smash the potatoes with butter and remaining salt and pepper.
11. Spoon potatoes onto platter, top with chicken and vegetable mixture.
12. Yummy!

red potatoes, vegetable oil, salt, pepper, matchstickthin, chicken broth, heavy cream, tarragon, frozen peas, butter

Taken from tastykitchen.com/recipes/main-courses/potpie-style-e28093-chicken-with-mashed-potatoes/ (may not work)