Chicken pot pie Easy as pie

Beautiful day today, as I was driving in beautiful sunny California I just wanted to stop the car and run in the rolling hills alongside the freeway.   That scene from “sound of music” comes to mind.  Then I just thank god for all his favors that he has placed before us.  Then, I realized that my life is like one of those independent films.  You know what I mean ,you see multiple shots of the main character observing the most peculiar of things.   First the shots of nature the trees that sway in the gentle wind and the leaves sparkle reflecting the afternoon sun, you notice that the most ordinary people are looking quite extraordinary doing things in a typical manner of absolute satisfaction, just simply displeased by everyday  routine.  It was a busy day indeed, I literally had 2 and half hours at home to cook. So needed something fast and quick. My youngest suggested chicken POT PIE mom.  Are you out of your mind, well not really if I have all the ingredients handy.  All I need is

2 ready made PIE SHELLS

1 can of mushroom soup condensed not with garlic

1 pound chicken breast

1tsp salt

Pepper and or red chilli powder

Garlic (you can also add garlic ginger paste it will do no harm but just enhance the flavor)

Carrots

Frozen or fresh peas I prefer frozen since I have no time to remove peas from their pods, do they even sell those any more?

*sometimes I use left over grilled chicken pieces or roasted chicken pieces even if they are currified.  As long as they are not floating in curry you can use it.
1 egg beaten to brush on the dough before baking and for a nice pretty sheen. 

The optional ingredient is mushrooms which I happen to have in my fridge.

Now I can technically make it from scratch but that would be silly of me, I mean old grandmas in their day actually sat their kneading dough to make roti and pie crust.  Than the stand mixer came out and took over her job.  No wonder they are bitter some of them.  Now they sell ready made ones in the market, we young ones are lucky. I can make the pot pie stuffing from scratch too by making chicken broth than adding flour and spices and stuff but sorry ive tried it it’s a bit boring and and i have to work real hard to enhance the  flavors and texture and yumminess.  

I saute the chicken with the spices in 2 tlbsp oil, than i lower the heat and cook for fifteen minutes until it is cooked

I addd in sauted mushrooms


Add in carrots and peas and saute those on high heat

Than i add in 1 can of mushroom soup and 1/4 cup water
from scratch people :  i would add chicken stock, flour, spices
and cream.


Slightly thaw out the shells


pour in the cooled mixture

Roll out the other shell and just plop it on top of the pie, if you have time than you can gently plop it on to the shell and make pretty designs.  I dont have time for that so i just plop.  Do make slits on top of the shell for the steam to come out. Brush it with beaten egg evenly

Place the pie into the oven 400 degrees for 45-50 minutes.  If the sides of your pie crust look like they are  burning you may want to cover it with foil but you dont have to.


This is what it looks like when you just plop the top onto the pie. 


TIP:
The crust should be firm but should crumble when you put it in your mouth.. It should not be doughy and it should not coat your mouth with butter.  Doughy because you didn't bake it long enough (the outer crust is actually a good indication for the doneness, so if a part of it looks like its burning its fine it tells you the the inside crust is done.  If It coats your mouth with butter than that means that the crust was too soft and the fat was melting, if it looks like the dough is too soft than just put  the pie in the freezer for 5 minutes than place the pie in the oven immediately. 

To make perfect pastry you must make sure the crust is cold and the butter is not sweating out of the dough.  If it does do that you must place the pastry back into the freezer than place it in the oven while it is cold.