Chicken Pot Pie (2nd)

Recipe #69546
2nd time i made these here's the first time

YIELDS: 4 (big ramekin); 5 (small ramekin)

COMMENT: Pot pie not much sauce, a bit dry. Lot's of leftover crust Pot pie overflowed even if vented. Awful looking crust. Lots of leftover crust

CHANGES:
2 chicken breast
1 carrot
3 small potato
1/2 t cornstarch
** for stock, i use the liquid when i steamed chicken, potato and carrot + stock that 4-e gave mama= 400ml---> should be 441ml/1.87c**

EQUIPMENT: lowest rack, place on burnt sheet. With leftover crust scattered on pan. 350º approx 45min. Didn't tent w/foil

PROCEDURE:
1. Made crust (Apr 14, 2006) and freeze, let thaw the day before (overnight) in refrigerator.
2. Cut up chicken, peel potato and carrot. Steam in rice cooker w/ 3/4 c water = approx 15min. Then let it sit inside for about 30min
3. Heat cream of chicken soup, whisking. Then add stock from cooked chicken (less than 1 c) then add some of 4-e's stock. Remove some of stock and add starch into it.
4. Pour stock on cream of chicken soup. Bring to a boil.
5. Add chopped onion, cooked cut up chicken and diced carrots and potato. Mix. Cook approx 5min more.
6. Transfered to ramekin, let it cool
CRUST:
7. Roll out. Cracked, i think i put little liquid into it. I use 5 plastics.
8. Cut 1/2" larger than the mouth of the ramekin. Freeze
9. As i place the crust.. it won't fold inside, but it cracked and torn. Even if i vent, the topping overflowed
10. There were lots of leftover crust, i scattered all over pan and bake (most of it burnt)

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.