Chicken Casserole Pie

I was trying to think of what to call this because it's kind of like a "Shepherd's Pie" or "Bishop's Pie" or whatever it's called where you come from. But it's also been called a casserole, you'll see when we get into it.

2 tbsp of olive oil
1 mushroom finely chopped
1 large clove of garlic, finely chopped
1/4 of a medium onion, finely chopped

Start cooking on medium to medium high heat in a large pot.*

1 carrot
1 celery stalk

Add to the large pot. Cook for 2 minutes then add 1 cup of water, Reduce heat to low.

1 chicken breast, diced into pieces
1 tbsp of oil

In a medium skillet on medium-high heat, sear the chicken until the outsides turn brown. Stir into veggie mix.

~Pour in.
1 packet of French onion soup
2 more cups of water (or as the directions say- I went by taste)
1 tsp of italian seasoning, salt, pepper, and parsley

Allow this to simmer on low for 2-3 hours.

2-3 cups of frozen vegetables (such as peas)

Simmer for 10 minutes

1 tbsp of cornstarch
2 tbsp of water

Stir into veggie/chicken mixture for thickening. Stir for 3-4 minutes.

3-4 medium potatoes, diced

In a separate pot, boil potatoes in water (enough to cover the potatoes) for 30 minutes. Drain and return to separate pot.

1/4 cup of butter
1/4 cup of milk
Salt and Pepper to taste
Stir together until smooth.

In a large deep casserole dish, pour in veggie/chicken mixture. Using a large flat spoon or spatula, scoop mashed potatoes and gently drop them onto the mixture.

~Sprinkle on Potatoes
1/2 cup of cheese, (cheddar or mozzarella)

 ~Bake for 20-30 minutes at 350 degrees.
Allow 5 minutes for cooling time - and Enjoy!

*Also adaptable for a crock pot. Start on high.
Cook chicken separately and then add to mixture. Turn to low.
Cook potatoes as per instructions. Gently drop on top of mixture about 20 minutes before dinnertime. Turn to warm.

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