Chicken Pot Pie

Crust:

• One box of frozen crust (2 per box, you will use both), thawed

Filling:

• 2 split chicken breasts (leave bone-in)

• 3 Tablespoons butter

• 1 small onion, peeled + diced

• 2 cloves garlic, minced

• 1 medium carrot, peeled + diced

• 4 oz white mushrooms, cleaned + sliced

• 3 Tablespoons all-purpose flour

• 1 ½ cup chicken broth

• ½ cup heavy cream

• 5 oz frozen sweet peas

• Salt + Pepper, to taste

• ½ oz parsley leaves

1. Preheat oven to 400F. Prepare the first pie crust in the bottom of a 9-inch pie pan. 

2. Place chicken breasts in a medium saucepot and cover with water. Season the water with a generous amount of salt.

3. Bring water to a boil, cover pot with a lid, and reduce heat to medium-low. Simmer until chicken is cooked through. Remove chicken and let cool. Reserve the required amount of broth, set aside.

4. While chicken is cooling, melt butter in a medium saucepot over medium heat. 

5. Saute onions, garlic, carrots, and mushrooms in melted butter until onions are translucent. Add flour and stir until vegetables are coated or about 1 minute. 

6. Pour in reserved chicken broth. Once the liquid begins to simmer, add heavy cream and frozen peas and stir until liquid is bubbly and thick.

7. De-bone and shred the chicken. Stir shredded chicken into vegetable mixture, adjust seasoning, add parsley.

8.  Pour mixture into prepared pie pan and cover with the second pie crust.  

9. Seal the edges of the top and bottom crusts. Cut slits in the middle of the top crust.

10. Bake in preheated oven for 40-45 minutes until the top is golden brown.

**Tip: Place filled pie pan on a baking sheet before placing in the oven to prevent boil-over in the oven.