diff --git a/content/recipes/2022-12-04-chicken-pot-pie/index.md b/content/recipes/2022-12-04-chicken-pot-pie/index.md
new file mode 100644
index 0000000..4d7534f
--- /dev/null
+++ b/content/recipes/2022-12-04-chicken-pot-pie/index.md
@@ -0,0 +1,53 @@
++++
+title = "Chicken Pot Pie"
+author = ["KemoNine"]
+publishDate = 2022-12-04
+tags = ["Oven", "Baked", "Chicken"]
+draft = false
+layout="recipe"
+image="jessica-kantak-bailey-eBjjnr5pwE0-unsplash.jpg"
+imagecaption="An individual sized pot pie in a small white dish sitting on a table next to the handle of a fork or spoon. The image was obtained from Unsplash at https://unsplash.com/photos/eBjjnr5pwE0"
+date="2022-12-04"
+AuthorName="KemoNine"
+AuthorURL="https://culinary.kemonine.info"
+category="Dinner"
+cuisine="Comfort"
+ingredients=[
+"1 homemade pie crust, (2 disks)",
+"4 cups cooked chicken, shredded",
+"6 Tbsp unsalted butter",
+"1 medium yellow onion, (1 cup chopped)",
+"2 medium carrots, (1 cup) thinly sliced",
+"8 oz white or brown mushrooms, (stems discarded), sliced",
+"3 garlic cloves, minced",
+"1/3 cup all-purpose flour",
+"2 cups chicken stock",
+"1/2 cup heavy cream",
+"2 tsp fine sea salt, or to taste, plus kosher salt to garnish",
+"1/4 tsp black pepper, plus more to garnish",
+"1 cup frozen peas, do not thaw",
+"1/4 cup parsley, finely chopped, plus more to garnish",
+"1 egg, beaten for egg wash"
+]
+directions=[
+"In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.",
+"Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.",
+"Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.",
+"Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.",
+"Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.",
+"Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing."
+]
+[[inspiration]]
+  title="Natasha's Kitchen"
+  url="https://natashaskitchen.com/chicken-pot-pie-recipe/"
++++
+
+## Notes {#notes}
+
+-   Used 1tsp onion powder initially (sub)
+-   Used 1tbsp garlic powder initially (sub)
+-   Used 'silk' brand non dairy heavy cream initially (sub)
+-   Seemed bland
+-   Needs
+    -   A lot of fresh ground pepper/white pepper in main filling
+    -   More or fresh garlic
diff --git a/content/recipes/2022-12-04-chicken-pot-pie/jessica-kantak-bailey-eBjjnr5pwE0-unsplash.jpg b/content/recipes/2022-12-04-chicken-pot-pie/jessica-kantak-bailey-eBjjnr5pwE0-unsplash.jpg
new file mode 100644
index 0000000..a8f2e24
Binary files /dev/null and b/content/recipes/2022-12-04-chicken-pot-pie/jessica-kantak-bailey-eBjjnr5pwE0-unsplash.jpg differ