Chicken Pot Cake

Hey guys!!! Sorry for the delay in my posting lately! We have been super busy with a move and school and work so I'm back and ready to give you lots of yummy recipes ripe for fall!! So lets jump back in with one of my favorites!! This recipe is probably my mom's favorite recipe that I make, in fact every time she visits she request this meal so she can take lots and freeze it and warm it up to enjoy later! And since there are so many wonderful ingredients thrown into this dish I am calling it Chicken Pot Cake, because lets face it... Everything is better when it has cake in the name!! I often change this recipe around to include whatever veggies I'm into at the moment and what happens to be laying around my pantry!! So feel free to substitute all your favorites and enjoy!

Chicken Pot Cake
2 packages of refrigerated pie crust
1 egg beaten
4 chicken breast halves
seasoning salt
pepper
2 tablespoons cooking oil
1/2 cup melted butter, plus 2 tablespoons
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base (make sure you use the chicken base in the mason jar, the regular chicken stock doesn't bring out the richness this recipe needs)
5 tablespoons minced garlic
1 onion minced
1 1/2 cup frozen peas, cooked
1 1/2 cup cooked carrots
5 large potatoes, cooked to fork tender but not overdone
pinch of nutmeg

1. Preheat oven to 350
2. Season chicken breast with seasoning salt and pepper. In the cooking oil saute breast until cooked thoroughly. Remove from heat and cut into small chunks. 
3. In saucepan melt the additional 2 tablespoons and saute onions and garlic until onions are transparent.
4. In large saucepan melt butter, when the butter starts to bubble add the flour slowly to make a roue. Cook the roue until it is the consistency of peanut butter and slightly browned. Slowly add cream while whisking and stir until thickened. Add peas, carrots, potatoes, onions, garlic and chicken and remove from heat.
5. Remove pie crust from packages and brush with the beaten egg.  Place on greased baking sheet and cook in preheated oven for about 5-7 minutes or until the crust is starting to bubble and browns some. Remove from oven and place the dishes you plan to use upside down on top of the baked crust to leave an imprint. Cut out the crust so they will fit nicely over your bowls. 
6. Grease 4 oven safe bowls, I use my set of Corning Ware dishes ranging in the sizes from 1/2 quart to 2 1/2 quart so that I can freeze the larger portions and reheat the smaller ones for leftovers. Place the prepared chicken mixture in the oven safe bowls and cover with the crust. Cut a few slits in the middle to vent and bake for about 25 minutes or until crust is slightly browned and the filling is hot.

Enjoy!!!