• 2-3 medium russet potatoes
  • chicken broth
  • 2 half breast of chicken, cubed
  • salt
  • black pepper
  • 1 TB minced garlic (or garlic powder)
  • 2 TB minced onion (or onion powder)
  • parsley
  • frozen or fresh corn
  • peas
  • milk or heavy cream
  • 2 pie crusts
Preheat oven to 425 F.

Wash, peel, and cube potatoes. Put in pot and add chicken broth til the potatoes are just covered. Add in cubed chicken. Bring to a boil and let cook until potatoes are tender and chicken is cooked. Drain half the liquid and mash until potatoes are almost mashed potatoes.

Season with salt, pepper, garlic, onion, and parsley. Add in corn, peas, and milk. Mix thoroughly.

Take 1 pie crust and cover the bottom of the corningware/pie pan. Poke some holes in it. Bake in oven for 10 minutes or until crust is browned on top.

Pour in as much filling as you want and then cover with the second crust. Poke holes in the crust and pop into the oven for around 30-40 minutes or until the filling is bubbling and the crust is golden brown.