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1
Pat chicken dry and season with salt & pepper on all sides.
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2
Heat oil in frying pan over medium heat and add the chicken.
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3
Fry for 6 minutes.
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4
Turn chicken over and cook until juices run clear when pierced with a knife about 2-6 minutes more.
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5
Add garlic the last couple of minutes.
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6
When cool cube into 1/2 inch pieces.
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7
Deglaze the pan with 1/4 cup of the chicken broth.
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8
In the same pan, add butter and saute onions, potatos and mushrooms, until the potatos are just tender, about 8-10 minutes.
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9
Do not over cook.
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10
You want the potatos cooked but not mushy.
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11
Add the flour and stir well for one minute.
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12
While stirring, slowly add the remaining chicken broth, then the cream, stir until thickened.
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13
If it gets too thick add a little more broth.
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14
Remove from heat and add peas and parsley, and cubed chicken.
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15
Taste, add salt and pepper if needed.
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16
Put mixture into a 9 inch pie plate.
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17
Top with Pie crust.
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18
Cut a shape in center and some small slits around the edges to let steam escape.
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19
I like to cut initials, or a little heart in the center :).
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20
Bake about 50 minutes, or until the crust is nicely brown and the bubbling.
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21
Serve with a nice side salad.
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22
Enjoy :).
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23
*If you have extra filling left you can freeze it.
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24
Later thaw and heat it.
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25
then put in in a cooked puffed pastry.
