I found this recipe on the internet and did a little tweaking to make it just right. For ease of preparation and to save time I use Pillsbury's ready-made pie crusts. Also, feel free to substitute dark meat. DH likes boneless skinless thighs so I use that more than breasts. I just make sure to remove the fat before baking. Also, if you are not a fan of Tarragon don't put it. This is so versatile you can use seasonings of your choice.

Ingredients

4 serv.

boneless skinless chicken breasts↗2 lbs
seasoned to taste
heavy whipping cream↗1 cup
large carrots↗3
peeled and sliced very thin
small red potatoes↗4
peeled and cut into 1/2-inch cubes
celery↗2
diced
large button mushrooms↗10
sliced thin
butter↗9 tablespoons
divided
large yellow onion↗1
diced
frozen green pea↗1 cup
flour↗5 tablespoons
chicken broth↗1 1⁄4 cups
dry white wine↗1⁄4 cup
dried tarragon1⁄2 teaspoon
dried thyme↗1 teaspoon
salt↗1 teaspoon
teaspoon ground black pepper↗1⁄2
teaspoon white pepper1⁄2
teaspoon granulated garlic1⁄2
teaspoon ground cayenne pepper↗1⁄8
egg↗1
teaspoon water↗1
(9 inch) double crust pie crusts↗1

Step-by-step instructions

1
Preheat oven to 350°F.
2
Place the chicken in a 9x13-inch baking dish in a single layer.
3
Pour the cream over the chicken and bake for 30 minutes.
4
Remove the chicken from the cream, reserving cream for the sauce.
5
Let chicken cool and dice into 1-inch pieces and set aside.
6
Place potatoes and carrots in large saucepan and cover with cold water.
7
Bring water to a boil and cook for 10 minutes.
8
Remove from heat, drain off water and set aside.
9
In large skillet melt 4 tbsp butter over medium heat.
10
Add sliced mushrooms and cook until tender, approximately 30 minutes and set aside.
11
In dutch oven melt remaining 5 tbsp butter and sauté onions and celery until transparent, approximately 30 minutes.
12
Sprinkle the flour over onion/celery mixture and sauté, stirring constantly for 5 minutes but do not brown.
13
Slowly add the white wine and chicken broth and simmer for approximately 5 minutes.
14
Add reserved cream and all remaining seasonings and simmer gently for approximately 5 minutes.
15
Add sautéed mushrooms, frozen peas, diced chicken and all remaining seasonings, mixing well.
16
Gently fold in potatoes and carrots.
17
Place crust in 9-inch pie plate.
18
Add chicken filling.
19
Top with remaining pie crust, folding under edges and crimping as desired.
20
Cut 4 slits in top crust.
21
Mix egg and water and gently brush over top crust.
22
Bake in preheated 425°F oven for 30-35 minutes or until golden brown.

Source: food.com

Original recipe ↗

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