prompter: Can you write me a recipe for chicken pot pie, using the markdown synatx format?

assistant: Sure, here's a recipe for chicken pot pie using markdown syntax format:

# Chicken Pot Pie Recipe

## Ingredients:

- 2 pie crusts (homemade or store-bought)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cups chicken broth
- 2/3 cup milk
- 1/2 cups cooked chicken, diced
- 1 cup frozen peas and carrots
- 1/3 cup chopped onion
- 1/4 cup chopped celery

## Directions:

1. Preheat your oven to 425°F.
2. Roll out one pie crust and place it in a 9-inch pie dish.
3. Melt the butter in a large skillet over medium heat.
4. Add the flour, salt, and black pepper, stirring constantly until smooth.
5. Gradually stir in the chicken broth and milk, cooking and stirring until the mixture boils and thickens.
6. Add the chicken, frozen peas and carrots, chopped onion, and chopped celery to the skillet, and stir until well combined.
7. Pour the chicken mixture into the pie crust in the dish.
8. Roll out the second pie crust and place it on top of the chicken mixture.
9. Trim and crimp the edges of the pie crusts together to seal the pie.
10. Cut slits in the top of the pie crust to allow steam to escape.
11. Bake for 30-35 minutes, or until the crust is golden brown and the filling is heated through.
12. Remove the pie from the oven and let it cool for a few minutes before serving.

Enjoy your delicious chicken pot pie!

prompter: Thank you so much for the recipe, I appreciate it!

assistant: You're welcome! I hope you'll enjoy yout chicken pot pie

assistant: I'm glad to help! Let me know if you want to know any other recipes, or have questions about this one.

prompter: Does it matter what kind of milk I use? Would 2% make a significant difference compared to skim?

assistant: I think you made a typo "synatx" I will consider it to be "syntax"

# Chicken Pot Pie Recipe

## Ingredients:
- 1 lb. boneless, skinless chicken breast, cubed
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups frozen mixed vegetables (carrots, peas, green beans, corn)
- 1 package (2 rounds) refrigerated pie crusts

## Instructions:
1. Preheat the oven to 425°F.
2. In a large saucepan, cook the cubed chicken in boiling water for 10 minutes or until cooked through. Drain and set aside.
3. In the same saucepan, melt the butter over medium heat. Stir in the flour, salt, pepper, and garlic powder until well blended. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until the mixture boils and thickens.
4. Stir in the cooked chicken and frozen mixed vegetables. Remove from heat.
5. Unroll one of the refrigerated pie crusts and place it in the bottom of a 9-inch pie dish. Pour the chicken and vegetable mixture into the pie crust.
6. Unroll the second pie crust and place it on top of the filling. Crimp the edges of the crusts together to seal the pie.
7. Cut slits in the top of the crust to allow steam to escape.
8. Bake for 30 to 35 minutes or until the crust is golden brown and the filling is hot and bubbly.
9. Let the pie cool for 10 minutes before serving.

prompter: I don't have garlic powder, but I have fresh garlic. Please add a substitution option for garlic powder to the recipe above

prompter: Could you please convert the recipe to metric units?

assistant: # Chicken Pot Pie Recipe

## Ingredients

- 1 lb. boneless, skinless chicken breasts, cubed
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. dried thyme
- 1/4 tsp. dried rosemary
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 1/2 cup frozen corn
- 1 unbaked 9-inch pie crust

## Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. In a large skillet, cook the chicken in butter over medium heat until no longer pink. Remove the chicken from the skillet and set aside.

3. In the same skillet, whisk together the flour and chicken broth. Add the milk, salt, pepper, thyme, and rosemary. Cook, stirring constantly, until the mixture thickens.

4. Add the cooked chicken, peas, carrots, and corn to the skillet. Stir to combine.

5. Pour the chicken mixture into an unbaked 9-inch pie crust.

6. Cover the pie with another pie crust or with strips of pastry to create a lattice top.

7. Bake for 40-45 minutes, or until the crust is golden brown and the filling is hot and bubbly.

8. Let the pot pie cool for a few minutes before slicing and serving.

Enjoy your delicious homemade Chicken Pot Pie!

prompter: that's perfect! thank you so much. can you add a section with the order i should prepare the ingredients (ie peel, dice, cut, etc)?