Chicken and Vegetable Pot Pies with Cream Cheese Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
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 |
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) |
Directions:
1. 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.
2. 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.
3. 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.
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).
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. (Can be made 1 day ahead. Cover; chill.)
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.
7. *Sold at specialty foods stores and in the soup section of many supermarkets
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