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
Crust
Chicken
Filling and assembly
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.
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.
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. (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.
Step 7
*Sold at specialty foods stores and in the soup section of many supermarkets
How would you rate Chicken and Vegetable Pot Pies with Cream Cheese Crust?
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Reviews (79)
Back to Top我用这s recipe as a base to work from. I made the crust and the sauce but improvised on my own to make Thai chicken pot pies. The crust was so easy to make and roll out. And it was very tasty! I didn't use the beef base b/c I had lots of flavor from the thai spices. I will try the whole recipe though based on other review and how good the crust was.
Erimogo4
NY, NY
12/29/2015
I have been making this recipe since it was first published and it is one of my all time favorites. I use a roasted chicken from the store and make a broth from the leftover bones and skin. This saves hours of time. Everything is pretty straightforward. It does take a bit of time, but it is more than worth it.
Anonymous
Chicago, IL
10/15/2014
This is the best recipe ever. I use a roasted chicken from the store to save time. The crust is very easy to do - takes only a few minutes. The sauce is delicious. It is a family favorite!
philndoris
Oak Ridge, TN
10/12/2014
我是毫无根据的。这道菜收益率24 servings? thats what the nutritional analysis says. Also I wouldn't consider it full pot pie if you are only putting crust on the top. I think you need to reanalyze this recipe. sounds delish but what does it really yield and how much more carbohydrate would it be if you but a crust all the way around. Mind you I have not attempted. worried about wasting my time and supplies.
lilcran
Lake Forest, IL
11/4/2013
This is amazing!!! My friend and I spent the afternoon in the kitchen, following the directions to the letter and it was soooooooo good!!! I would think you could do the obvious shortcuts - rotisserie chicken and broth. Even puff pastry, but I thought the crust was shockingly easy. Also, turns out well in a pie pan.
Anonymous
Minneapolis, MN
4/17/2013
Made exactly as written, good, but not CHICKEN pot pie, better called beef pot pie. Made a second time, using chicken base and thyme instead of beef base and rosemary...absoluteky delicious. My friend likes dark meat. so I roasted skinless, boneless thighs which I marinated in olive oil and lemon juice and seasoned w/ salt and pepper. 350 for 30 minitues. In my 2 cp footed tureens , they were beautiful.
greygrey
Southfield, MI
2/3/2013
Favorite pot pie ever! We change up the veggies all the time, and usually make it in one large casserole dish (increasing the cooking time, of course).
whisk444
8/10/2012
Excellent, simple and elegant. Because of time constraints I used a roasted chicken and organic chicken broth plus some chicken demi glace to re-heat the chicken in and to create the base for the sauce. Minor changes: white wine for half the milk, yellow peppers as a contrast to the sun dried tomatoes, and just a whisper of freshly grated ginger that did it for us. It is my go to recipe when we want comfort food. And a great one for parties since a whole menu can be made ahead from salad to dessert.
allegrad
4/6/2012
I love chicken pot pie but the traditional ones with a lot of sauce. I used the crust on this recipe and it was delicious. Completely awesome. I made my own chick stock and comined this recipe with another one to make it more of a traditional pot pie filling. Everyone loved it. In fact I'm making it tonight, one for me and one for my parents.
Deanna6996
Milwaukee, WI
2/19/2012
Really great recipe. The crust is amazing, but can be tough to make. You may want to add 1-2 tsp of vinegar. You can use a mixer if you don't have a food processor. You can save a ton of time using a rotisserie chicken and store stock...VERY good this way.
Anonymous
Washington, DC
2/18/2012
Very special, and as others have said this is time consuming. More so than it appears. I made the chicken and broth on Friday after work, the crust on Saturday, and the vegetables, gravy and assembly on Sunday. That was manageable. Had I tried to do this in one step, it would have been overwhelming. That said, it was fantastic! Hubby said best meal ever. It was very filling, but we managed :-). Sur la Table had the perfect sized ramekins on sale for under $3. I found a floured fork tine pressed against the side of the ramekin worked beautifully to secure the pastry top. Would definitely make again.
bevey1
Oakland, CA
1/2/2012
Time consuming but worth every minute. I only add salt and chicken when boiling and making broth. This way I can use the frozen broth for more things later that don't require a thyme flavor. And I also get to reward my 3 dogs with plain boiled chicken for their meal. Added carrots, extra shitake and green beans in the filling. Sauce was just right. Crust was superb. Can't wait to eat this again. Froze 1/2 for dinner next week. Husband loved it.
Christinel
San Francisco, CA
11/10/2011
*Incredible*, even with frozen pie crusts! I mixed a couple of spoonfuls of sour cream into the mix.
Cecilia22222
9/18/2011
I'm rating the crust of this recipe only, as I used my own filling. The crust was flaky but hearty enough to stand up to a savory filling. Very good...will definitely use again.
bebesma
Louisiana
6/28/2011
This was very good..a lot of work though. I made two versions because i dont eat meat and my husband does, so i used vegetarian chicken in one as well as vegetable broth. I couldn't find sun dried tomatoes so i used regular tomatoes and added carrots as others suggested. Will definately make this again!
shortcakered1
Arizona
5/1/2011
