Chicken Pot Pie #4
| Yield: | 6 Servings |
| Categories: | Chicken, Pot pies |
| 1/2 | c | Half and half |
| 2 | Cloves garlic; chopped | |
| 1 | Fresh jalapeno pepper; chopped (optional) | |
| 4 | Whole cloves | |
| 3 | tb | Unsalted butter |
| 1/2 | md | Onion; finely chopped |
| 2 | Celery ribs; chopped | |
| 1/2 | Green bell pepper; finely chopped | |
| 3 | c | Chicken broth |
| 1 1/2 | c | Carrots; diced |
| 1 | c | Pearl onions |
| 1 | sm | Red potato; diced |
| 1/2 | c | Frozen corn; defrosted |
| 1/2 | c | Fresh or defrosted frozen peas |
| 1 1/2 | lb | Boneless skinless chicken breast halves, cut into 1" cubes |
| 2 | tb | All-purpose flour |
| 1 | ts | Salt |
| 1/2 | ts | Fresh ground black pepper |
| 1/2 | ts | Dry mustard |
| 3 | tb | Parsley; minced |
| 1 | Pie pastry |
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