Chicken Pot Pies

Chicken Pot Pies PT150M https://img2.recipesrun.com/201907/2019/0807/bc/4/163186/300x200x90.jpg This Chicken Pot Pies recipe is out of this world delicious. Individual pot pies with a creamy, rich filling topped with THE BEST cream cheese crust! You will never use another chicken pot pies recipe! 2 servings Ingredients: 4 oz. Cold cream cheese cut into 1/2 inch cubes 8 tbsp. Cold unsalted butter 1/2 tsp. Kosher salt 1 cup All-purpose flour 1/2 cup Peas fresh or frozen 8 Cracks fresh black pepper 1/2 tsp. Kosher salt 1/2 cup Whole milk 1/4 cup All-purpose flour 1/2 tsp. Fresh thyme leaves 1 clove Garlic minced 1/4 cup Small diced celery 1/4 cup Small diced carrot 1/4 cup Small diced white onion 4 tbsp. Unsalted butter 2 Bay leaves 1 cup Chicken stock 1 Split chicken breast

01 Information

Grade easy
Serving 2 servings
Prep Time 30 Mins
Cook Time 120 Mins
Total Time 150 Mins

02 Ingredients

Crust
- 4 oz. Cold cream cheese cut into 1/2 inch cubes
- 8 tbsp. Cold unsalted butter
- 1/2 tsp. Kosher salt
- 1 cup All-purpose flour
Filling
- 1/2 cup Peas fresh or frozen
- 8 Cracks fresh black pepper
- 1/2 tsp. Kosher salt
- 1/2 cup Whole milk
- 1/4 cup All-purpose flour
- 1/2 tsp. Fresh thyme leaves
- 1 clove Garlic minced
- 1/4 cup Small diced celery
- 1/4 cup Small diced carrot
- 1/4 cup Small diced white onion
- 4 tbsp. Unsalted butter
- 2 Bay leaves
- 1 cup Chicken stock
- 1 Split chicken breast

Sponsored Links

03 Method

Step 1

Place all the ingredients in a medium-sized bowl. Roll everything between your fingers until the mixture is crumbly yet combined. This will take a few minutes.
Step 2

Place the chicken, stock, and bay leaves into a medium-sized pot. Bring to a boil, cover, and simmer over medium-low heat for 1 hour. Remove chicken from the pot and let cool to the touch.
Step 3

Turn dough out onto a flour work surface, press dough into a ball. Divide into two pieces. Roll out each piece with a rolling pin a little larger than 4 inches in diameter and about 1/4 inch thick. Drape each piece over each baking dish, using a knife cut off any excess. Make a small hole in the top of the crust so the steam can escape.
Step 4

Strain cooking liquid, discard any strained bits and set aside. Remove skin and bones from chicken and dice into medium-sized chunks, set aside.
Step 5

Bake for 30-35 minutes, until the crust is golden brown.
Step 6

Preheat oven to 375 degrees F. Melts the butter in the same pot over medium-low heat. Add the onion, carrot, celery, garlic, and thyme. Stir to coat in the butter, cover, and cook, stirring occasionally, for 10 minutes.
Step 7

Add the flour to the pan and stir to combine. Increase the heat to medium and slowly add in the milk, 1/2 cup of the reserved chicken cooking liquid, and the salt and pepper. Stir and let bubble until thickened, about 2-3 minutes. Add the diced chicken back to the pan with the peas. Coat everything in the sauce.
Step 8

Divide filling equally between two 4x2 inch oven-safe dishes. Set aside.

04 Author

lihui

647 Recipes

Related Recipes