CHICKEN AND VEGETABLE POT PIES WITH CREAM CHEESE CRUST

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Chicken and Vegetable Pot Pies with Cream Cheese Crust image

Categories     Chicken     Poultry     Vegetable     Bake     Kid-Friendly     Cream Cheese     Bon Appétit     Small Plates

Number Of Ingredients 28

Crust
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
1 8-ounce package cream cheese, cut into pieces, room temperature
Chicken
1 3 1/2-pound whole chicken
12 cups water
2 large onions, quartered
2 large carrots, coarsely chopped
1 large leek, sliced
12 small thyme sprigs
1 bay leaf
Filling and assembly
3 tablespoons olive oil
2 red bell peppers, cut into strips
1 large onion, chopped
8 ounces shiitake mushrooms, stemmed, caps sliced
4 ounces green beans, boiled 1 minute, cut into 1-inch pieces
3/4 cup chopped green onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1 tablespoon chopped rosemary
1/2 cup (1 stick) unsalted butter
1/2 cup plus 2 tablespoons all purpose flour
1 cup milk
1/4 cup whipping cream
4 1/2 teaspoons beef base* or other concentrated beef-flavored broth*
1 egg, beaten to blend (for glaze)

Steps:

  • For crust:
  • Mix flour and salt in processor. Add butter and cheese; blend until moist clumps form. Shape dough into 6-inch-long log. Wrap; chill while making chicken and filling.
  • For chicken:
  • Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.
  • For filling and assembly:
  • Heat 1 tablespoon oil in large skillet over medium heat. Add peppers and onion; cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; sauté until just brown, about 4 minutes. Add to bowl with chicken; mix in next 4 ingredients.
  • Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk, cream and beef base; bring to boil. Season sauce with salt and pepper. Stir 3 cups sauce into chicken mixture (reserve remaining sauce for another use).
  • Cut prepared dough crosswise into 6 equal pieces. Roll out pieces to 7-inch rounds on lightly floured surface. Divide filling among six 2-cup soufflé dishes. Cover each dish with 1 dough round. Press overhang to side of dish to adhere. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 350°F. Brush top of each dough round with egg glaze; cut 3 slits in each for steam to escape. Bake pies until crust is golden brown and filling is heated through, about 45 minutes.
  • *Sold at specialty foods stores and in the soup section of many supermarkets

Yodit Car
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I love that this recipe uses fresh vegetables.


Ahmed Raad
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These pot pies are perfect for a cold winter day.


Dominic Godwin
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I'm not a big fan of pot pies, but this recipe changed my mind. These pot pies are so good!


Aneykia Jnbaptiste
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This recipe is a keeper! I've already made it twice and it's always a hit.


Hussnain Sarwar
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These pot pies are so cute! I love the individual servings.


Sajon BD
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I've never made pot pies before, but this recipe made it so easy. I'll definitely be making these again.


Bridgette Dube
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I made these pot pies for a potluck and they were a huge hit. Everyone loved them!


Rjcm Didclbc
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This was a great recipe. I used a store-bought pie crust to save time, and it still turned out great.


Nirjon Chisim
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I love that this recipe uses a cream cheese crust. It makes the pot pies extra creamy and delicious.


James Stroud
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These pot pies are perfect for a weeknight meal. They're quick and easy to make, and they're always a hit with my kids.


mya Ellison
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I've made this recipe several times and it's always a crowd-pleaser.


Muhwezi Martin
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Great recipe! The pot pies were a hit with my family.


Liz Gil
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This was my first time making pot pies, and they turned out great! The instructions were easy to follow and the dish was ready in no time.


SHOJIB GAMEING
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Loved it! The cream cheese crust was a great twist on a classic pot pie.


Kaleah Parker
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This was so yummy! The crust was flaky and the filling was creamy. I added some extra veggies to the filling, like broccoli and carrots.