Directions

1. Pound chicken to tenderize and cut into small cubes.
2. Place chicken and stock into large stockpot and cook on medium-high heat for 30 minutes. Meanwhile, mix oil and flour until well blended.
3. Then slowly pour and stir into chicken broth mixture until slightly thickened. Reduce heat to medium low or low for 15 minutes.
4. Add carrots, onions, celery, black pepper, Italian seasoning, and bouillon. Cook for an additional 15 minutes.
5. Turn off heat, and then add peas and cream. Stir until mixed well. Serve into mugs and top with equal amounts of cheese and piecrust as garnish.

TIP:  For easy cutting, freeze pounded chicken breasts for 30 minutes before cutting into cubes. Always refrigerate or freeze fresh meat or poultry immediately or within 2 hours of purchase or preparation.

Alternative crock-pot preparation:

1. Set crock-pot on high for 4 hours.
2. Add oil and sauté carrots, onions, and celery for about 5 minutes, or until translucent.
3. Add flour and stir until paste begins to form, stirring constantly for about 3 minutes.
4. Add chicken, stock, black pepper, Italian seasoning, and bouillon. Stir until mixed well.
5. Cover and let cook, stirring about once every hour. About half an hour before finished cooking, add cream and peas and stir. Cover and stir periodically for the last 30 minutes of cooking.
6. Top with piecrust pieces and cheese to serve.