Another great recipe from Chef Margaret. This time for Homemade Chicken Pot Pie -- made perfectly in the BR-2 Dome Oven. So hearty -- especially on those cold winter nights. Thanks again to Chef Margaret for this one too!
Prepare Pie Filling
1/3 cup each of frozen corn, pea, and diced carrots.
1 piece of chicken breast diced in cubes.
1 potato (diced in cubes).
1/2 cup of diced onion.
1 tsp each of olive oil, and butter.
Salt, pepper, parsley, thyme leaf to taste
1 can of Campbell’s cream of chicken and mushroom soup
Saute the diced chicken on high heat in butter and olive oil, add salt and pepper to taste until the chicken is half done (maintain its tenderness), and then place it in a mixing bowl.
Saute the brown onion and potato dices in the same oil, and then add them into the mixing bowl along with the chicken dices.
Add the corn, peas, and carrots to the bowl
Add a whole can of Campbell’s cream of chicken and Mushroom soup to the mixing bowl.
Mix all ingredients in the bowl thoroughly to provide the pie filling.
Prepare Pie Crust / Baking Instructions
Make pie crust in a 9” foil pie pan with Pillsbury pie crust sheet.
Fill the crust with homemade filling per procedure below.
Cover the filling with a pie crust on the top.
Seal the edge and punch few vent holes in the top.
Preheat the BR-2 Dome Oven at 450 F for 5 minutes.
Open dome lid and place it on the cooling racks (unplug the lid as necessary).
Place the pie on baking rack at its “high” position while the rack is placed in the bottom pan.
Replace the dome lid on the bottom pan, and plug in the lid (as needed).
Set the temperature at 450 F, and bakee for 10 minutes.
Lower temperature to 400 F and bake for additional 25 minutes.
Open the dome lid, and place a Silicone Pie Curst Shield on top of the pie (optional).
Replace the lid and raise the temperature to 450 F for another 10 minutes.
Open the dome lid again and remove the Pie Shield (optional)
Brush pie top with butter (optional)
Bake for an additional 5 minutes and you are done!