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1
Preheat oven to 350 degrees F.
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2
Chop sweet potato and carrots and add to the water.
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3
Bring water to a boil and cook until potatoes and carrots are almost finished.
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4
Drain and set aside.
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5
In a large skillet or large pot, melt butter and combine with oil.
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6
Add garlic, onion, celery, mushrooms and jalepeno.
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Saute for about 5 minutes.
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8
Add in chicken pieces, peas, cooked carrots, and potatoes.
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9
Pour in chicken stock, half-and-half, bouillon, and spices.
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10
Stir together and let cook for about 10 minutes.
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11
Adjust seasonings to taste.
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12
While chicken mix is simmering, roll out the pie dough.
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13
I made my chicken pot pies in six mini casserole dishes.
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14
You could also do it in a regular casserole dish.
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15
Pour chicken mix into casserole dishes.
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16
Cover with a large piece of pie dough.
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17
Bake for about 30 minutes, or until dough is a golden brown.
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18
Make sure to put a piece of foil underneath the casseroles in the oven to catch any spillage.
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19
You could easily make this dish with 4 chicken breasts.
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20
I opted for the easy way out and went with a premade rotisserie chicken because I was short on time.
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21
The flavor was great and it worked perfectly in the pot pies.
