Recipe

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• 1 tbsp melted butter
• 2 minced garlic cloves
• 1/2 medium chopped onion
• 4 -6 medium potatoes
• 4 large chicken breasts
• salt and pepper
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half
• 2 cups chicken broth
• 1 tbsp dijon mustard
• 1 tsp worcestershire sauce
• 1/8 tsp nutmeg
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 (16 oz) package frozen peas and carrots
• 4 premade pie crusts

• 1 Preheat oven to 450.
• 2 Peel and cube potatoes and cube chicken breast.
• 3 Saute onion and garlic in 1 tablespoon of butter.
• 4 While onion mixture is cooking, start water to boil for potatoes. Boil potatoes until just before you can put a fork through them. You want them a little crispy so they don't overcook in the oven.
• 5 When the onions are clear, add cubed chicken into onion mixture and cook through. Salt and pepper to taste. When chicken is done, set aside.
• 6 In seperate pot, cook melted butter and flour on medium heat for 3-5 minutes. Add half and half, chicken broth, dijon mustard, worcestershire sauce and spices. Bring to boil then reduce heat to low and let simmer for 35 minutes.
• 7 While simmering, grease either a 11 x 19 baking pan or two pie pans. Use first two pie crusts to line bottom of pan(s) (if you are using the 11 x 19 pan, this might mean using some creative cutting and molding of the pie crusts since they come round).
• 8 When filling is done simmering, add the chicken mixture, potatoes, and frozen vegetables. Mix together until all ingredients are covered. If you prefer your filling a little thicker, I suggest adding a tad more flour and heating it through.
• 9 Pour filling into pie crusts and top with remaining crusts (again, if using a 11 x 19 pan, you might have to be creative).
• 10 Put into oven and cook for 15 minutes. Reduce heat to 375, you may have to put foil over edges to prevent excessive browning, and cook for an additional 45 minutes for a crispy crust. Take out of oven and let cool for 15 to 20 minutes.