Ingredients
2 cups chicken stock
3 lb. BBQ chicken breasts, chunked bite size
1 cup potatoe, peeled and cubed 1/2"
3 tblsp butter
1 cup chopped white onions
3 carrots, large shredded
3 stalks celery, chopped finely
2 cups quartered mushrooms, pan fried (opt)
1/4 tsp thyme
1/4 tsp dry mustard
1/2 tsp oregano
1/3 cup flour
1/2 cup 18% cream
1/2 tsp each salt and pepper
1 cup frozen peas
Preparation
simmer potatoe in broth for 10-15 minutes. Drain and reserve 2 1/4 cup liquid. Saute carrots, celery, onions adn mushrooms in butter 10 minutes. Add thyme, mustard, oregano, and salt and pepper. Sprinkle with flour, stirring for 1 minute. Whisk in reserved chicken stock and cream, cook at a simmer till thickened. Add chicken potatoe and peas.
Pour into a pastry shell, top, Bake at 450 till nicely browned.
