Categories Chicken Poultry Vegetable Bake Kid-Friendly Cream Cheese Bon Appétit Small Plates
Number Of Ingredients 28
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
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Yodit Car
[email protected]I love that this recipe uses fresh vegetables.
Ahmed Raad
[email protected]These pot pies are perfect for a cold winter day.
Dominic Godwin
[email protected]I'm not a big fan of pot pies, but this recipe changed my mind. These pot pies are so good!
Aneykia Jnbaptiste
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
Hussnain Sarwar
[email protected]These pot pies are so cute! I love the individual servings.
Sajon BD
[email protected]I've never made pot pies before, but this recipe made it so easy. I'll definitely be making these again.
Bridgette Dube
[email protected]I made these pot pies for a potluck and they were a huge hit. Everyone loved them!
Rjcm Didclbc
[email protected]This was a great recipe. I used a store-bought pie crust to save time, and it still turned out great.
Nirjon Chisim
[email protected]I love that this recipe uses a cream cheese crust. It makes the pot pies extra creamy and delicious.
James Stroud
[email protected]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
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Muhwezi Martin
[email protected]Great recipe! The pot pies were a hit with my family.
Liz Gil
[email protected]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
[email protected]Loved it! The cream cheese crust was a great twist on a classic pot pie.
Kaleah Parker
[email protected]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.