Homemade Chicken Pot-pie

Ingredients:

Chicken Soup:
1 1/2 skinless chicken breast
1 small can cream of mushroom (with 'u' demarkation)
5 oz evaporated milk
1 small can mexicorn
1 small can mushrooms or fresh mushrooms
1 sliced jalapeno pepper
1/2 diced onion
1/2 tsp ginger
1 tsp garlic
salt & pepper to taste
A few stalks parsley
1 cup chicken broth

Crust:
3/4 cups instant potato flakes
3/4 All-purpose flour
1/4 cup ice water
1/4 cup Parmesan cheese

Equipment: Large pot ovenproof & wok
Oven: 400F

Note:

• If cream of mushroom not available, substitute it with heavy cream or coconut milk. Cooked the milk with diced mushroom, salt, & pepper when cooking the soup.
• Make the crust first if you prefer and put it in the refrigerator.
• If instant potato flakes not available, you can use mashed potatoes.

Methods:

How to make the crust:

1. Put the instant potato flakes, flour, parmesan cheese, and ice water into the food processor.
2. Pulsed until it become a soft dough. Then wrapped it with cling wrap and put it in the refrigerator for a couple of hours. If the dough hardened, thaw it first before using it.

How to make the chicken soup:

1. Put the sofrito (if available) into the wok. If softrito not available, ignore this step.
2. Boil the chicken with sprinkle of onions. Once boiled, tear the chicken coarsely. DO NOT DRAINED THE WATER!!
   
3. Saute the onions, ginger, garlic, salt & pepper, jalapeno peppers, and 1 ladle of chicken broth (water that is used to boil the chicken). (If the wok is dry add more broth)
   
4. Then add the pre-sliced mushrooms into the wok. Pour the evaporated milk into the wok. Stir the mixture gently for a few minutes.
5. Next, add the cream of mushroom into the wok and stir the mixture. Add more broth, making sure that it's not too watery.
6. Then add the teared-boiled chicken, chopped parsley(if not using sofrito), and mexicorn into the wok. Stir gently and add more salt and pepper to taste. Cooked for 10 minutes at medium to low heat. Make sure that it does not burnt.
7. Lastly, pour the chicken soup into the casserole dish or aluminum casserole pan.
   
8. Roll the dough that was made earlier according to the size of the pan. Cut a vent in the middle and lay the rolled-out dough on the pan and pinch the side to close it as shown in the picture above.
9. Bake for 30 minutes. Cool for at least 5 minutes before serving. Eat with rice or salad or by itself.