You Will Need:
1 1/4 lbs boneless chicken breasts
4 Cups chicken broth
12 white pearl onions
1 1/2 Cups potatoes, diced
1 Cup celery, diced
1 Cup frozen peas
1 Cup diced carrot
1 Tbs butter
5 Tbs flour
1/2 Cup light cream
1 dash cracked pepper
1/2 tsp tarragon
1/2 tsp salt
1 pre-made pie crust
Boil chicken for 20-25 minutes until cooked through.
Cut into chunks and set aside.
Preheat oven to 400°F.
Pour broth into a large pot and bring to simmer.
Add spices (tarragon, pepper, salt).
Add onions and celery and simmer 5 minutes.
Add potatoes and carrots. Simmer 10 minutes.
Drain veggies and save broth.
Put broth into separate pot and bring to simmer.
Add butter and flour, whisking until it starts to thicken.
Add cream and bring to boil.
Place chicken chunks and peas on the bottom of a 2 1/2 quart casserole dish.
Cover with the rest of the veggie mixture.
Pour thickened broth/cream over the top.
Top with premade pie crust.
Poke holes to avoid spillage.
Bake 30-40 minutes.