Chicken Pot Pie

1-2 chicken breasts

1 Tablespoon butter

2 cloves garlic, chopped 

Green onions

Parsley

Rosemary

Frozen peas and carrot mix

1 onion, chopped

Broccoli, chopped

1 can chicken broth

1/2 cup cream

Cornstarch

1/2 cup shredded parmesan

Pie crust, mini pie crusts or biscuits

Cook chicken with butter, garlic, green onion, parsley, and rosemary. When chicken is done add frozen peas and carrots, onion, and broccoli. Add chicken broth, cream, and cornstarch (about 1 Tablespoon), and shredded parmesan. Pour into a pie crust (or mini pie crusts in a muffin tin or serve over biscuits). Bake at 350° until pie crust is golden.