Chicken Pot Pie

Recipe #69546

YIELDS: 1 (9") pie plate ; 1 (4") ramekin

COMMENT: Tastes good - because i use ready made broth and cream of chicken soup. Too liquidy filling. Crust was good, I think they were flaky (though i think they're pretty thin). The bottom crust turned soggy though (can bake pot pie without crust because you won't taste the flakiness)

CHANGES:

• 1 can mushroom (used around 3/4 of it) = 1 c peas
• 1 M onion = 1 S onion
• 1 M carrot = 1 c carrot
• 2 M potato = 1 L potato

EQUIPMENT: Lowest rack, insulated. Cooked mixture overflowed while baking, because i didn't open vent holes properly

PROCEDURE:
1. Rub chicken with salt, cut to pcs cooked in rice cooker together with peeled carrots and potatoes (mom cooked the mixture in about 3/4 c of water).. Once done, i chop chicken again and diced the carrots and potatoes
2. Saucpan: broth & soup. Soup curdled. Add S &P, I stir using heat proof spatula til semi smooth.
3. Add chopped onion, stir a few
4. Add diced carrot, potato, sliced mushroom
5. Add chicken. I let it boil, turn off heat, rest uncovered to cool
ROLLING OUT CRUST
6. It cracked at first, but as i roll it out, it went smooth
7. Freeze rolled crust on baking sheet
8. I tested the crust if i can take it from the freezer if i can easily remove the plastic from the crust. Then pat it in pan. Freeze again (it became sticky again, hard to remove the plastic from crust)
9. Remove plastic, Chill the bottom crust in pan uncovered. The rolled out top crust was still in the freezer
10. Pour still hot filling. It kinda melt my crust
11. I reroll the scraps from crust, and place on top of ramekin but wasn't big enough to cover
12. Cover the filling with the top crust. I had a hard time tucking the top crust underneath the bottom crust because the bottom crust turned wet and soggy.
13. I fluted it a bit, just to make it look nice
14. Slashed 4 vents, but wasn't enough, coz the vents didn't open up
15. Bake 350 º - 45min. The spilled filling was bubbly

RECIPE:
2 cups cubed cooked chicken
1 cup frozen green peas
1 large potato, peeled and diced
1 carrot, peeled and diced
1 small onion, diced
1 (15 ounce) can cream of chicken soup (I use Healthy Request)
1 (15 ounce) can chicken broth (I prefer the low sodium version)
1/8 teaspoon pepper
1/4 teaspoon salt
2 refrigerated pie crusts

1. Arrange one of the piecrusts to line a deep-dish pie pan, or a casserole dish.
2. In a microwave safe dish, cook the potatoes, carrots and onion for 5 minutes, or until slightly tender.
3. Drain well.
4. Whisk together the soup, broth, salt and pepper.
5. Add the cooked vegetable mixture and chicken.
6. Stir in the peas.
7. Pour all into the prepared baking dish.
8. Cover with the other piecrust, crimping the edges to seal.
9. Cut two slits into the crust.
10. Place dish on a cookie sheet.
11. Bake in a 375 degree oven for 45 minutes.