Ingredients
2 - 2 ½ lbs. chicken breast, cut into 1/2 inch cubes
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 cup carrots, cubed
½ cup celery, diced
1 medium onion, chopped
1 cup frozen peas
1 cup frozen corn (optional)
2 tbsp chicken bouillon
3 tbsp corn starch
1 tbsp flour
1 cup heavy whipping cream
For the Mashed Potatoes
5 medium potatoes (size of a tennis ball)
½ cup heavy cream or milk
2 tbsp butter
Salt and black pepper to taste
Directions
Step 1
Cube your chicken breasts and place into a large bowl. Coat with Italian seasoning, garlic powder, paprika, salt, and pepper. Mix until coated.
Step 2
Peel your potatoes and chop into chunks. Add to a pot of salted boiling water. Cook until fork tender. Drain water, then add in heavy cream, butter, salt, and pepper. Beat with a mixer until smooth and creamy. Set aside.
Step 3
Heat a large pan to with 1 tbsp olive oil to medium high heat and cook chicken all the way through.
Step 4
Add in all vegetables, except peas. Cook until softened—7-8 minutes. Add in peas and cook for another couple minutes. Reduce heat to medium.
Step 5
Mix together your heavy cream with corn starch and flour until evenly combined. Pour into your pan with chicken and vegetables. Stir until it thickens. Remove from heat. Spread mixture evenly and set aside.
Step 6
Spread potatoes evenly over top of your pot pie. Place into the oven at 375 degrees for 30 minutes. I like to broil it on high for a few minutes to get the top nice and crispy. Serve and enjoy!
