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Recipes

Chicken and Vegetable Pot Pies with Cream Cheese Crust

Photography by Elizabeth Watt

4.7

(8)

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Recipe information

  • Yield

    Makes 6 Servings

Ingredients

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 pepper, 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)

Need to make a substitution?

Preparation

  1. For crust

    Step 1

    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.

  2. For chicken

    Step 2

    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.

  3. For filling and assembly

    Step 3

    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.

    Step 4

    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).

    Step 5

    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. DO AHEAD Can be made 1 day ahead. Cover; chill.

    Step 6

    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.

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