* 2 boneless, skinless chicken breasts
* 2 Cups chicken broth
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 carrots, chopped
* 2 bay leaves
* 1/2 teaspoon salt
* 1/2 teaspoon fresh ground pepper
* 1 pinch (about 1/4 teaspoon) nutmeg
* 1 Cup broccoli, break up florets in small bite size pieces
* 1 Cup frozen peas
* 1 teaspoon Dijon mustard
* 1 teaspoon lemon juice
* 1/2 Cup all-purpose flour
* 1/3 Cup water
* 1 pie crust (9 inch), prepared according to directions on package or make your own
* instant mashed potatoes, made according to directions, or make your own
* paprika (optional)
Directions
Prepare pie crust. If using packaged pie crust, put in pie pan and bake according to directions for 10-11 minutes. Set aside. Cut chicken into 1/2 inch chunks and season with salt and pepper. In large pot, add chicken broth, garlic, onion, carrots, bay leaves, nutmeg, salt and pepper and bring to a boil. Add chicken, reduce to medium heat and cook until chicken is no longer pink (about 5 minutes). Stir in broccoli, peas, Dijon mustard and lemon juice.
In a small bowl, whisk 1/2 Cup flour and 1/3 Cup water together. Whisk roux into large pot and bring to a boil. Reduce heat and cook, stirring often, until thick enough to coat the back of a spoon, or as thick as you would like your pie filling (about 5 minutes). Remove bay leaves. Spoon filling into prepared pie shell. Cover with mashed potatoes. Sprinkle with paprika or pepper. You can also place it in the oven and broil for a few minutes until mashed potatoes brown up a bit on top. Enjoy!
