In a large frying pan, brown chicken breasts in the oil. When they are done, remove them, and fry off the seasonings; onion, bell pepper, shallots, garlic, and parsley. When the onions are clear, put the entire mixture in a large casserole dish. Add the mushrooms and peas, and then fold in the cream of chicken soup. Top with the crushed crackers and bake at 350F for 1 hour.

Options

1. Put entire recipe into a pie shell and use either the cracker topping or another pie shell, inverting it out of its pan, as the top crust.

2. Use individual 6-inch tart shells to make several individual pot pies.

3. Add other vegetables to this mixture, although you will need to steam them first. Try these: carrots, broccoli, corn, cauliflower, potatoes: or use up your leftover cooked veggies.

4. Use leftover cooked chicken or leftover holiday turkey. Freeze potpies for future meals.

5. Serve over rice or bake with cooked pasta.