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Chicken And Vegetable Pot Pies With Cream Cheese Crust

Source of Recipe

Marla


Recipe Introduction

This filling is definitely not peas and hard carrots and tough chunks of chicken. Instead, there are sun-dried tomatoes and shiitake mushrooms with flavorful pieces of thyme-seasoned chicken.And best of all, the individual pies can be assembled a day ahead, leaving only the baking to be done before sharing them with the family.

List of Ingredients

Chicken And Vegetable Pot Pies With Cream Cheese Crust


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)



Recipe


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.