Chicken Pot Pie

Preheat oven to 350ºF.

Chop sweet potato and carrots and add to the water. Bring water to a boil and cook until potatoes and carrots are almost finished. Drain and set aside.

In a large skillet or large pot, melt butter and combine with oil. Add garlic, onion, celery, mushrooms and jalepeno. Saute for about 5 minutes. Add in chicken pieces, peas, cooked carrots, and potatoes. Pour in chicken stock, half-and-half, bouillon, and spices. Stir together and let cook for about 10 minutes. Adjust seasonings to taste.

While chicken mix is simmering, roll out the pie dough. I made my chicken pot pies in six mini casserole dishes. You could also do it in a regular casserole dish.

Pour chicken mix into casserole dishes. Cover with a large piece of pie dough. Bake for about 30 minutes, or until dough is a golden brown. Make sure to put a piece of foil underneath the casseroles in the oven to catch any spillage.

You could easily make this dish with 4 chicken breasts. I opted for the easy way out and went with a premade rotisserie chicken because I was short on time. The flavor was great and it worked perfectly in the pot pies.