Chicken Pot Pie

I modified this recipe from a Company's Coming book.  It originally had a lot of salt and canned mushrooms.  I liked the final result.  I was in a hurry so I just used a Pilsbury Pie crust…so easy!

3 chicken breasts - skinless and boneless
1 tbsp oil
1/2 tsp seasoned salt
3 cups sliced mushrooms
2 cups sliced carrots
2 cups cut up potatoes
1 cup frozen peas
1/2 cup chopped onions
1 cup chicken broth
3 tbsp flour
1/4 tsp onion powder
1/4 tsp celery salt
Pastry for top

• Cut chicken in bite size pieces and fry over medium heat in oven proof skillet (I use a cast iron skillet for this) with oil and seasoned salt.
• Once chicken is almost cooked add mushrooms and cook approx. 4 min.  Add carrots onions and potatoes.  Cook for an additional 5 minutes.  Add flour and mix well then add chicken broth, frozen peas and onion powder and salt.  
• Place pastry on top of  meat and vegetables.  Bake in 400F oven for 30 minutes or until pastry is light brown.